Post by JJ Judkins on Dec 17, 2012 16:07:33 GMT -6
Spinach-Cheese Bread
PREP TIME20 Min
~@~@~@~@~@~
Rhonda in Missouri
* TOTAL TIME1 Hr 45 Min
* SERVINGS16
3 cups Original Bisquick® mix
1/4 cup vegetable oil
1 tablespoon caraway seed
3 eggs
1 can (11 oz) condensed Cheddar cheese soup
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 Heat oven to 350°F. Grease bottom and sides of 9x5-inch loaf pan with shortening.
* 2 In large bowl, stir together all ingredients except spinach thoroughly; beat with spoon 1 minute. Stir in spinach. Pour into pan.
* 3 Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack.
Instead of caraway seed, use 1 tablespoon of dried minced onion to add a subtle onion flavor to the bread.
Drain the thawed spinach in a strainer, then squeeze out the excess moisture using paper towels or a clean kitchen towel until the spinach is dry.
Most quick breads are removed from their pans to a cooling rack. This produces a drier, crispier surface. If left in the pan, the bread would steam and become soft.
PREP TIME20 Min
~@~@~@~@~@~
Rhonda in Missouri
* TOTAL TIME1 Hr 45 Min
* SERVINGS16
3 cups Original Bisquick® mix
1/4 cup vegetable oil
1 tablespoon caraway seed
3 eggs
1 can (11 oz) condensed Cheddar cheese soup
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 Heat oven to 350°F. Grease bottom and sides of 9x5-inch loaf pan with shortening.
* 2 In large bowl, stir together all ingredients except spinach thoroughly; beat with spoon 1 minute. Stir in spinach. Pour into pan.
* 3 Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack.
Instead of caraway seed, use 1 tablespoon of dried minced onion to add a subtle onion flavor to the bread.
Drain the thawed spinach in a strainer, then squeeze out the excess moisture using paper towels or a clean kitchen towel until the spinach is dry.
Most quick breads are removed from their pans to a cooling rack. This produces a drier, crispier surface. If left in the pan, the bread would steam and become soft.