Spinach and Cheese Loaf (bread machine dough cycle)
Source: Smart Bread Machine Recipes, ISBN 0-8069-0690-1
1 or 1 1/2 pound loaf
This loaf makes 12 slices

1 2/3 cup bread flour
3/4 cup oat bran
1 tablespoon sugar
2 teaspoons yeast
1/2 teaspoon sea salt
3/4 cup water
2 tablespoons mustard
1 (10 oz) package frozen chopped spinach, thawed
3 tablespoons parmesan cheese; grated
1 1/4 cups Swiss cheese, reduced-fat; shredded


Put the first seven ingredients in the machine's bread pan. Turn the machine in the RISE setting so that the machine will mix, knead, and allow the dough to rise once.

After the dough has risen, turn it onto a lightly floured surface, and shape the dough into a 9 x 12-inch rectangle. Place the dough on a baking sheet coated with cooking spray.

Spread half of the shredded cheese over the center third of the rectangle along the 12-inch length.

Squeeze the excess water from the spinach; combine the spinach and parmesan cheese, and spread it over the shredded Swiss cheese. Top with the remaining shredded Swiss cheese.

With a sharp knife, make cuts from the filling to the dough edges at 1-inch intervals along the sides of filling. Alternating sides, fold strips at an angle over the filling. Cover and let rise in a warm, draft-free place until it is doubled in size; about 30 minutes.

Brush the top with egg white glaze or skim milk.

Bake at 375F for about 25 minutes, until golden brown. Serve warm.