This is hardly a recipe, more of a twist on whichever way you usually make bread.
I made my usual sourdough, made with my starter, Bob (or Kate), using a mix of 1/3 white bread, 1/3 wholegrain and 1/3 malted grain flours. After a 12 hour overnight rise I shaped and pressed the dough into a roughly rectangular shape, then sprinkled it with small chunks of brie and defrosted (and squeezed) frozen spinach and rolled it up just like a Swiss roll. I left it to rise again for about an hour and then cooked as usual.
My brie was getting past its best, having been at the back of the fridge rather too long, so it was a great way to use it up.
Delicious! I will be trying some other versions of this one.
The crispy bits on the outside where the melted cheese leaked out whilst cooking were excellent.
I am sending this to Michelle at Utterly Scrummy Food for Families who is the host for this month’s Fresh From the Oven and has challenged us to make a savoury bread.
And to Johanna at Green Gourmet Giraffe the host of this month’s Breakfast Club where the theme is savoury vegetarian.
Sorry for such a brief post – I am desperately trying to catch the deadline for the events, and have missed them both several times this year!
fantastic! love spinach and brie and would just eat this bread like there was no tomorrow – thanks for sending it in
Looks wonderful! I love savoury breads, not seen once with quite so much spinach in it before! Wondering if I can fool Ted into eating it?
Sounds delicious. Brings back memories of baking cheese breads in my teens – seemed to be a bit of a fashion then, but haven’t had any in years.
That looks fantastic.
This looks worthy of a fresh bakery stall, the spinach looks so nice and has stayed so green! I will definitely try this.
Doesn’t matter about the brevity, the pictures do all the talking. This bread looks really fabulous. That golden cheese on the edges…mmmm
Looks yummy! I love spinach and brie!
Looks delicious Helen! Love the brie and spinach combo mm!