SandyM.....recipe you requested...sorry so late!

[erinyyc]

SandyM, on Dec. 18th you requested my recipe for spinach, sun-dried tomatoe, and feta bread. I confess...I forgot http://www.cookinglight.com/bbs/frown.gif
Here is the recipe, it's not low-fat, but we love it! It makes a great meal with soup and salad on a cold day.

Spinach,sun-dried tomatoe,and feta bread
*3 cups flour
*1 tbsp. baking powder
*1/2 tsp. baking soda
*1 tsp. salt
*2 tbsp.fresh chopped oregano (I've also used dried)
*2 tbsp sugar
*1 cup chopped feta (light feta works well too)
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*2 eggs beaten
*1/2 cup olive oil
*2 cups buttermilk
*10 oz package chopped frozen spinach (defrosted and all water pressed out)
*1/2 cup (I use 3/4 cup)minced sundried tomatoes...oil packed or blanched dry ones
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1. Preheat oven to 350'
2. Combine flour,baking powder and baking soda,salt,sugar,oregano and feta cheese in a large bowl
3. Mix eggs,oil,buttermilk,spinach and tomatoes(mix well)
4. Add liquid mixture to dry mix and stir until combined
5. Grease and flour a 9 or 10 inch spring-
form pan...pour in batter and spread evenly
6. Place in middle of oven and bake for about 1 hour, or until a knife comes out clean.

Hope you enjoy this and sorry it took so long for a reply! This bread also freezes well...I cut it into wedges first.
Erin http://www.cookinglight.com/bbs/smile.gif

[lanie]

Erin - does that ever look good - thank you for posting - here in Toronto there is a bread that sounds almost like that from Manoucher Bakery - it is amazing!
Lanie http://www.cookinglight.com/bbs/smile.gif

The one I buy also has fresh basil in - think I will try that too.

[This message has been edited by lanie (edited 02-01-2001).]

[SandyM]

Thank you Erin! No apologies necessary. I'm still struggling with my yeast issue.

I certainly will give this one a shot though -thank you so much!!!

[erinyyc]

SandyM...no yeast problems with this one!! That's why I like "quick breads" so much, I still can't master a yeast bread(no matter how many times I try...I love my bread machine!)
lanie...I have actually made this with basil instead of oregano and it's a wonderful combination too. I have about 3-4 over night trips a month to T.O., where is the bakery you mention? I would love to check it out. Thanks
Erin http://www.cookinglight.com/bbs/smile.gif

[SusanL]

Erin-Could I make this in my bread machine? They have a cycle for quick breads?
I am hooked on my bread machine but we started eating more ww recipes to lose a few pounds. Both my DH and I cannot eat just one slice of fresh bread and watch it sit on the counter.Your recipe looks wonderful and we will try it this weekend, as a special treat for the lost weight http://www.cookinglight.com/bbs/smile.gif

[lanie]

Hi Erin - Manoucher Bakery actually supplies such stores as Pusateri's on Avenue Road, Longos (think about 6 in TO area) and Village Grocer here in U-ville - all of their bread is amazing - not sure if there is an actual retail outlet - if you would like more directions - let me know - or if you want the bread for that matter! Actually, if I remember correctly you are a Stew????? There is a Longo's somewhere near the airport and I will find out for you.

[This message has been edited by lanie (edited 02-02-2001).]

[erinyyc]

SusanL...I actually have never thought to make quick breads in my bread machine, even though it has a setting for this. I don't see why it shouldn't work, just check your manual to see if there are any ingredient exceptions. Let me know how it works out if you do try it!
lanie...you got my job right!! When we stay downtown it's the Delta Chelsea(sp?)Inn. We only stay near the airport when it's a very short lay-over, basically enough time to try and sleep, get up, and back to work. So something downtown would be better.
Have you always lived in TO? My hubby was born and raised there before moving to Calgary, where we met after I moved from Vancouver. Thanks for any info on the bakery!
Erin http://www.cookinglight.com/bbs/smile.gif

[Leanne]

I have to say - that looks fantastic. Can I use regular milk instead of buttermilk?

[Wendy w]

Erin,

This looks wonderful and will be another great excuse to play with my Kitchenaid stand up mixer! http://www.cookinglight.com/bbs/smile.gif

BTW: Although I have never used it myself, I have told others of your tip of putting stuffing into cheesecloth before putting it in the turkey. They like it too!

[lanie]

Erin - you are right downtown - you should take a little trip to Pusateri's - it is just amazing - it is at 1539 Avenue Road at Lawrence Ave. - not very far from the Delta - how long are your 'longer' layovers? Maybe we could meet for a drink!!!!!!!!!!

[erinyyc]

Hi Leanne...I'm not sure if you're asking about milk vs buttermilk because you don't have buttermilk or would just rather not use it. So all the info I can give you would be....I have no idea if you can use one in place of the other (I know...no help at all...story of my life..LOL! http://www.cookinglight.com/bbs/smile.gif)...you can make a substitution with milk and lemon juice or milk and vinegar though.
Does anyone else know if you can use one instead of the other??
Erin

[SusanL]

Made this recipe last night in the springform pan, it was WONDERFUL! I don't think it would work in the breadmachine, as it needed to spread out to bake, meaning the middle of the bread would be undercooked in the machine.
This bread would be super with kalamata olives for an appetizer! We are hooked, thank you erinyyc for such an incredible recipe.
I froze two thirds of it so that we wouldn't be tempted to eat the whole thing- that has been known to happen in our house whenever we have fresh bread.
Don't know about the milk/buttermilk exchange- that is why I keep dry buttermilk in my pantry. I buy the liquid buttermilk for a recipe and end up throwing most of it away, so the dried is terrific for recipes like this one.

[lanie]

I am just in the midst of making this bread right now - I am going to 'make' buttermilk by adding 2 tsps. of vinegar to regular milk - that always works and sours it right away.

Erin - you should patent this! The Manoucher bread I was referring to is called Mediterranian Sunset and sells for $9.99 a loaf - and does not hold a candle to this! Thanks again for a fantastic recipe - I agree with Susan - very addictive!

[This message has been edited by lanie (edited 02-03-2001).]

[Leanne]

I made this lastr night - YUM! I sent my DH out for buttermilk - I just didn't have any on hand - but I did have all of the other ongredients. Mostly a laziness factor on my part.

This made a huge amount! I brought half of it in to work today to keep me & my DH from eating it all.

I will definitely make this again.
Thanks!!!

PS - evryone who has tasted it has asked for the recipe. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Leanne (edited 02-05-2001).]

[pammy]

SusanL,

I have never heard of dry buttermilk, but I am going to check in the evaporated milk section the next time I am in Wegman's. erinyyc, thanks for posting this recipe, I have all but the buttermilk on hand and this sounds like it will go great with the bean soup I plan to make for dinner on Thursday.

[erinyyc]

lanie...I wish I could patent this recipe!!!but I actually clipped it from a newspaper about 7-8 years ago. I have long since lost the original copy that probably mentioned the book it was from, but luckily I had written the recipe down elsewhere. I will definately check out Pusateri's next time I'm there, and a drink sounds great! I have all L.A. overnights this month but I will drop you a note before I'm in TO again.

I'm so glad everyone is enjoying this bread!
Has anyone come up with any ideas to change the ingredients a bit? Love to hear your variations!!
Erin http://www.cookinglight.com/bbs/smile.gif

[Leanne]

Not a major change - but I used basil & added garlic. I also used the 3/4 cup of s.d. tomatoes that you suggested - I will probably use more next time - I just love the stuff!

[donleyk]

Do you think cutting this recipe in half and using a 7 inch springform pan would work? TIA

[erinyyc]

donleyk...sorry, I'm not much of a baker, so I'm not sure about cutting the recipe in 1/2. This bread does freeze well though, I usually freeze about 2/3rds of it. Leave it in the original shape but cut the wedges so you don't have to take out the whole thing everytime you want a piece.
Erin http://www.cookinglight.com/bbs/smile.gif