Spinach, along with the wheel and Kate Bush’s Wuthering Heights, is one of mankind’s greatest inventions, and this delicious bread is a portable way of enjoying the king of vegetables every day. Take it as part of a packed lunch to the library, or enjoy it as part of a much-needed mid-afternoon essay break.
Spinach and Cheese Bread
110g (4 oz.) butter
1 onion, peeled and finely chopped
100-130g spinach (about half a regular supermarket pack), rinsed and chopped
175 ml milk
1 tsp grainy mustard (optional)
Salt and pepper
225g (8 oz.) flour
2 tsp. baking powder
180- 200g cheddar cheese, grated
2 eggs, beaten
- Preheat the oven to 180°C, and grease a loaf tin.
- Melt about 1 oz. of the butter in a large frying pan over a low-medium heat. Add the onion, and sweat (i.e. cook gently) until it’s soft and translucent (don’t worry too much if the onion starts to brown, just turn down the heat a little and add more of the butter).
- Add the rest of the butter and melt, and then add the milk. Turn off the heat and add the spinach. Stir, and add plenty of seasoning, and mustard if using.
- Put the flour and baking powder in a bowl. Add most of the grated cheddar, leaving a handful aside to put on top of the bread, and stir it all together.
- Once the spinach mixture has cooled a little, mix in the eggs, and then add to the dry ingredients. Stir the mixture together until it is all combined, but be really careful not to overmix it!
- Put the mixture into the greased loaf tin, and sprinkle the rest of the cheddar cheese on top. Bake in the oven for 40-45 minutes, until the top is nicely browned and a skewer comes out clean (aside from the cheese). Enjoy with a cup of tea for afternoon tea, or with some salad for lunch.