There are times when my photos just do not do a recipe justice. This is one of those dishes. This bread was so out of this world good I couldn't stop nibbling at it as I was shooting the photos. It's a one of those things that is meant to be a side dish to your dinner, but it steals the show. This is a bread you will fill up on before dinner is even served. So do yourself a favor and make this only when you are really super duper hungry.
It is a basic white bread recipe with layers of garlic, butter, feta cheese and spinach. I ask you... How can you go wrong??
It's garlic bread on crack.
OOOPS.... I said "crack" ......I got some nasty-o-grams about using the term "crack" in the title of a couple of my "Crack"Dip recipes..... get over it. I'm going to crack out crack recipes as often as I can!
Spinach Feta Pull Apart Garlic Bread
1/2 cups water
2/3 cups buttermilk
1/4 cup butter
1/2 cup sugar
1 tbs salt
2 1/4 tsp instant yeast (I use Red Star Yeast and I proof it)
3-4 cups Bread Flour (I use King Arthur Flour)
For the filling:
3-4 tbs room temperature butter
2-3 large hand fulls of fresh baby spinach
1/2-3/4 cup feta cheese crumbles
One bulb of garlic diced
1/2 cup mozzarella cheese
In a small sauce pan add I your water, buttermilk, butter, sugar and salt heat until the butter has just melted. Remove from heat and allow to cool to room temperature.
Once the liquids have cooled add them to the mixing bowl of your electric mixer. Using the dough hook on medium speed mix in yeast and flour one cup at a time. Stop adding flour once the dough has come together and is only lightly sticky.
Turn mixing up to high speed and mix for about 2-3 minutes or until the dough is elastic.
Turn dough out into a buttered bowl. Cover with a dish towel and set it someplace warm to rise for about one hour. Or until the dough has doubled in size.
Once dough has risen, on a lightly floured surface roll dough out until it is 1/4-1/2 an inch thick. Using a sharp knife cut dough into 3x3 squares.
Using your hands stretch each square out so it's about 1/4 inch thick. Spread each square with butter, spread with some minced garlic, feta cheese and then place 2-4 spinach leaves on the top.
In a buttered bread pan, place each square in sandwiching the filling with each layer. It gets a little messy but that is ok. Squeeze each square in the pan.
Cover and allow to rise for an additional 30-40 minutes or until the dough has risen about 1 inch above the top of your bread pan.
Bake at 350 on the middle rack of your oven for 15-20 minutes, sprinkle top with mozzarella cheese. Return to oven and bake for another 15 minutes or until the bread has browned on top and when you flick the top it sounds hollow.
** If you do not own an electric mixer you can do all the mixing by hand and then turn the dough out onto a floured surface and kneed for 6 minutes or until the dough is elastic.
**In the pictured break I ran out of mozzarella so it has less AND I added the mozzarella cheese before baking, after some thought I think it might be best added half way through the baking process to ensure it does not crisp too much.