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Creamy Feta Spinach Stuffed French NO YEAST BREAD Recipe

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Ingredients

1 tablespoon Olive oil
6 oz Baby spinach
2 minced Cloves garlic
1 3/4 cups All-purpose flour
1 tablespoon Sugar
1 1/2 teaspoons Baking powder
1 teaspoon chopped Fresh thyme
1 teaspoon chopped Fresh rosemary
1/2 teaspoon Salt
½ teaspoon Cinnamon
1/2 teaspoon Fresh ground black pepper
1/4 teaspoon Baking soda
3/4 cups Sour cream
1/2 cup Vegetable oil
2 large Eggs
4 ounces Crumbled feta cheese

Nutritional information

18.8g
Fat
7.1g
Saturated Fat
20g
Carbs
11.4g
Protein
318
Calories
1.5g
Sugars

Creamy Feta Spinach Stuffed French NO YEAST BREAD Recipe

Incredibly delicious, It’s Creamy, Cheesy and Easy

Directions

About No Yeast Bread

Feta and spinach stuffed French no yeast bread is a perfect choice of appetizer for parties a great side dish and a quick breakfast meal. So flavorful and easy to make.
A perfect recipe for a bread lover who loves to make fresh bread without using yeast. This recipe will satisfy your craving for a homemade loaf of bread even if you DON’T have any yeast. Frankly, sometimes I use this even I DO have yeast.

Benefit: You don’t have to wait for the dough to rise. (No yeast = No waiting time)

You will simply enjoy each slice with rich creamy spinach feta taste as if you were being to an Italian restaurant.

 

Here are some tips to bake a best no yeast bread

  • Make sure to grease the parchment paper/oil paper and your loaf pan, much easier to remove the bread from the pan.
  • Transfer to the rack while cooling it will prevent the bread from becoming soggy.
  • Don’t over mix sour cream and flour mixture because you will keep stirring it again to add the spinach and feta.

 

Serving Suggestions

This homemade bread is delicious as toast, with cheesy baked pasta or as a wonderful dipped for soup.

Also, you can try with oven-baked chicken tenders or with a salad.

 

How to store the bread?

Store the bread in a resalable bag with all the air squeezed out. At room temperature, it will last for 3 days and in the fridge, you can keep for a week.

Guess what in the freezer you can save it in an airtight bag for 3 months.

 

> If you like this article you will also enjoy our Sweet, Crunchy and Delicious Dilly Cucumber Bites.



Steps

1
Done

Prepare for Baking

Line a 9×5 inch loaf pan with parchment paper/oil paper.

2
Done

Coat the pan and the parchment paper/foil paper with the cooking oil or butter and set aside.

3
Done

How to cook spinach

Heat the pan add some olive oil and add some garlic and spinach for 2 minutes or until spinach is wilted. Take it off from heat and set aside to cool.

4
Done

For the batter

Get a large mixing bowl and add flour, sugar, baking powder, baking soda, thyme, rosemary, salt, pepper.

5
Done

Whisk until they combined and set aside.

6
Done

In a separate mixing bowl whisk sour cream, vegetable oil and eggs.

7
Done

Whisk until they combine.

8
Done

Fold the sour cream mixture into the flour mixture.

9
Done

Add spinach and cheese mixture to the batter and gently stir around to combine.

10
Done

Bake

Transfer the batter into loaf pan and bake for 40 to 50 minutes or until the toothpick centre comes out clean.

11
Done

Rest

Remove your bread from the oven and let it cool for about1 hour. Remove the loaf from the pan and transfer it into a rack to cool down. Finally, you’re ready to enjoy your homemade Feta and Spinach Stuffed French No Yeast Bread.

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