Name: Spinach Parmesan Bread (Bread Machine + Oven-Baked)
Prep time: 15 min
Cook time: 35 min
Total time: 210 min
Ingredients: ½ cup milk; ½ cup water; 1½ tablespoons butter; 2 teaspoons granulated sugar; 1 teaspoon salt; ¼ cup grated Parmesan cheese; 1½ tablespoon instant minced onion; 2 cups bread flour; 1 cup whole wheat flour; 1½ teaspoons instant yeast; ¼ cup finely chopped fresh spinach leaves

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Sneak Peek: This Spinach Parmesan Bread is loaded with caramelized onion flavor, fresh Parmesan, and just a hint of spinach for color—no green bread here! Use a bread machine to mix and knead, then bake in the oven for the perfect crust.

Are you looking for a bread recipe that’s out of the ordinary but easy to make? With the convenience of a bread machine (or a stand mixer–see notes in the recipe for details), you’ll find the process as enjoyable as the outcome.

This Spinach Parmesan Bread is perfect for jazzing up your sandwiches or simply enjoying with a dab of butter or, even better, browned butter.

What Makes This Bread Special

Requires only ¼ cup of fresh spinach—no frozen spinach or green dough
Rich Parmesan flavor with caramelized onion undertones
Light, fluffy texture perfect for sandwiches or toast
Leftovers make delicious croutons.

Ingredients and Substitutions

all the ingredients needed for this recipe are pictured here.

MILK:
- Adds richness, browns crust
- Best: Whole milk
- Substitutes: Nut milk, water + dried milk
- No need to warm the milk because of the heat-producing friction of the bread machine paddle(s)
BUTTER:
- Substitute: Any vegetable oil (e.g., olive oil)
- Use cold butter–chopped finely
GRANULATED SUGAR:
- Substitute: honey(check moisture during kneading).
TABLE OR SEA SALT:
- Reduce, but don’t omit
- Add ¼ tsp more if using Kosher salt
SHREDDED PARMESAN CHEESE:
- Quality matters
- Substitute: Romano
INSTANT CHOPPED ONION:
- Important flavor component–better than dried “minced” onions
- Adds bold flavor without extra moisture
BREAD FLOUR:
- More protein, stronger gluten
- Substitute: All-purpose flour + Vital Wheat Gluten (added according to the directions
WHOLE WHEAT FLOUR:
- Whole wheat flour adds nutrition-I prefer White Whole Wheat
- Spelt is a good sub for whole wheat
YEAST:
- Use instant yeast
- Substitute: active dry yeast (use ¼ teaspoon more)
SPINACH:
- Fresh spinach is best
- Avoid frozen or cooked spinach (risk of green dough)

How To Make the Dough for Bread Machine Spinach Parmesan Bread

1. Load ingredients into the bread machine pan – Add ingredients to the pan in the order recommended by your manufacturer. Select the DOUGH cycle and start.
2.Check the dough after 5–10 minutes – It should be starting to clump.

All ingredients added to the bread machine pan except for the spinach. — (1)

Open the lid and check to ensure the paddles are engaged, and the dough is coming together into a ball or clumping as seen in this image. — (1)

3. After 15-18 minutes, open the lid and check the dough again.
- If too dry, add 1 tablespoon of water at a time.
- If too wet, sprinkle in 1 tablespoon of flour at a time.
- Get more information about this step. [The Surprising Secret for Making Better Bread with a Bread Machine]
4. About two minutes before the end of the kneading phase, add the well-drained spinach. Adding it too early will cause the bread to turn green.

Toward the end of the kneading phase, the dough should be smooth, elastic as shown. — **(3)**

Adding well-drained chopped spinach. — **(3)**

5. Let the machine complete the DOUGH cycle – The dough will mix, knead, and rise, usually taking about 1.5 hours.
6.Transfer the dough to a lightly floured surface.

You should see small bits of spinach but the dough should not turn green. — **(5)**

Removing the dough from the bread machine pan onto a lightly floured surface. — **(5)**

Shaping the Loaf

7. Divide the dough into two equal parts and make two loaves using 8.5 x 4.5 loaf pans or make one loaf for a 10 x 5-inch loaf pan (as shown in the picture below. Shape the dough for each loaf into a flat ball.
8. If the dough resists shaping, cover and allow to relax for 15 minutes.

Lightly kneadied dough is shaped into a round ball. — **(7)**

Coving the dough while it relaxes before shaping. — **(7)**

9. Use your hands to lightly compress the bubbles in the dough, especially at the edge.
10. Use a rolling pin or your hands to shape the dough into a 10.5 x 11-inch rectangle. Check the size with your loaf pan as shown below.

Using hand to lightly compress bubbles, especially around the edges. — **(9)**

Using the pan to make sure the dough is the right size. — **(9)**

11. Roll the dough into a cylinder.
12. Pinch the seam and the ends with your fingertips.

Rolling the dough into a cylinder with hands. — **(11)**

Pinching the seam together with fingertips. — **(11)**

13. Place the loaf seam-side down into your loaf pan.
14. Apply pressure with your hands to evenly distribute the dough throughout the pan.

Placing the dough seam side down in the loaf pan for the Final rise. — **(13)**

Using your hand to mash the dough to distribute it evenly in the pan. — **(13)**

15. Final rise–Cover loosely and let rise for 30–45 minutes, until puffy.
16. The dough should peak over side when seen at eye level.

Covering the dough with a shower cap during the final rise. — **(15)**

Letting the dough rise until the dough peeks over the top from eye level. — **(15)**

17. Preheat oven to 375°F (190°C) – Adjust your oven rack to the center position.
18. Bake for 30–35 minutes, until golden brown. The internal temperature should reach 195˚F (90˚C)
19. Cool before slicing – Remove from the pan and cool on a wire rack for at least 30 minutes before slicing.
20. Serve and enjoy! – Great warm, toasted, or as a sandwich bread. Store leftovers in an airtight container at room temperature for up to 3 days.

Baked loaf in the pan right out of the oven. — **(18)**

Sliced spinach and Parmesan bread with browned butter on the side. — **(18)**

Pro Tips for Success

Use a quick-read thermometer to check the dough’s internal temperature after baking.
Let the bread cool for at least 1 hour before slicing for clean cuts.
Leftover bread makes amazing croutons: cube, spray with butter, and bake at 350˚F for 10-15 minutes.

Parting thoughts: This Spinach Parmesan Bread is a crowd-pleaser that’s perfect for sandwiches, toast, or croutons. Share your variations or tips in the comments to inspire fellow bakers!

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

Spinach Parmesan Bread (Bread Machine + Oven-Baked)

By Paula Rhodes

Make Spinach Parmesan Bread with a bread machine for effortless dough prep, then bake it in the oven for a golden crust. Parmesan and onion add bold flavor, while fresh spinach brings color without turning the loaf green. Perfect for sandwiches or toast!

5 from 6 votes

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Video

Prep time: 15

Cook time: 35

Proof Time: 2 45

Total time: 3 30

Ingredients

½ cup (114 g) milk
½ cup (114 g) water
1½ tablespoons (21 g) butter
2 teaspoons granulated sugar
1 teaspoon salt
¼ cup (27 g) grated Parmesan cheese
1½ tablespoon (10 g) instant minced onion
2 cups (240 g) bread flour
1 cup (113 g) whole wheat flour
1½ teaspoons instant yeast
¼ cup (15 g) finely chopped fresh spinach leaves

Instructions

Add ingredients to the bread machine

Place ½ cup (114 g) milk, ½ cup (114 g) water, 1½ tablespoons (21 g) butter, 2 teaspoons granulated sugar, 1 teaspoon salt, ¼ cup (27 g) grated Parmesan cheese, 1½ tablespoon (10 g) instant minced onions, 2 cups (240 g) bread flour,1 cup (113 g) whole wheat flour, and 1½ teaspoons instant yeast into the bread machine pan. If possible, weigh the flour.
Select the DOUGH cycle and press START.

Check the dough

First time: Open the lid and check the dough after it has mixed for 1-2 minutes. Ensure the paddle(s) is engaged, and the dough is starting to clump into a ball.
Second time: After 15-18 minutes, open the lid again and check the moisture level of the dough. It should be sticky enough to stick to the sides, then pull away cleanly. If the dough is bouncing off the pan walls or riding on top of the paddle like a top, add more water one tablespoon at a time until the dough is slightly tacky.
If the dough is too wet, and doesn’t pull away from the sides cleanly, add flour one tablespoon at a time. Read more about this surprising trick for making good bread in a bread machine.
When the machine beeps that it’s time for add-ins, add ¼ cup (15 g) finely chopped fresh spinach leaves to the dough. If your machine doesn’t have a beep, add it in the last 3-4 minutes of the kneading phase.

Let the machine complete the cycle.

The dough cycle will mix, knead, and allow the dough to rise. This usually takes about 1.5 hours, depending on your machine.
When the DOUGH cycle completes, check to ensure the dough has doubled in size. If not, leave it in the machine to rise until it does. When doubled, remove the dough to a lightly floured surface. (I use a floured silicone mat for easy cleanup.)

Shaping

Remove the dough from the bread machine onto a lightly floured surface. Knead lightly and shape into a smooth round ball.
Use your hands and a rolling pin to roll into a rectangle approximately 9×11 inches. Make sure any large, visible bubbles are pressed out.
Starting with the short end closest to you, begin rolling the dough to make a loaf. Don’t stretch the dough or leave spaces between the layers. Pinch the seam shut. Then, pinch the ends shut and pull them towards the seam. If you are confused, watch the video.
Grease the pan beforehand unless otherwise instructed by the manufacturer. Place the dough into a 10 x 5-inch loaf pan (paid link) (or use two 8½ x 4⅓-inch pans) with the seam side down. Use your flat palms to gently but firmly press the dough into the pan as evenly as you can.

Final Rise

Cover pan with a cheap shower cap or tea towel and let the dough rise in a warm place (75-78˚F) until the dough peeks over the edge of the pan no more than 1 inch. Preheat your oven to 350˚F about 15 minutes before you think the bread will be ready to bake.

Bake

Bake at 350˚F for 35 minutes or until the internal temperature reaches 200˚F.

Cool before slicing

Allow the loaf to cool for 15 minutes before turning the bread onto a cooling rack. Let the loaf cool for at least an hour before slicing.

Serve and enjoy!

Slice and serve warm, toasted, or however you like. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

Tips for Success

Use a quick-read thermometer to check the dough’s internal temperature after baking.
Let the bread cool for at least 1 hour before slicing for clean cuts.
Leftover bread makes amazing croutons: cube, spray with butter, and bake at 350˚F for 10-15 minutes.

Using a Stand Mixer:

In a heavy-duty stand mixer, add the ingredients to the bowl in the specified order.
Begin mixing on low speed until all the ingredients are moistened.
Switch to a dough hook attachment and increase the speed to 2 or 3.
Continue beating/kneading until the dough becomes smooth and elastic, typically about 5-10 minutes.
Cover the dough and let it rise in a warm place.
Once risen, gently deflate the dough and shape it as directed in the recipe.

Making by Hand:

Combine all the ingredients in a large bowl until they form a shaggy ball.
Turn the dough out onto a floured surface.
Knead the dough with your hands until it becomes smooth and elastic, which may take around 10-20 minutes, depending on your experience.
Place the dough ball in a greased bowl.
Cover the bowl and allow the dough to double in size.
After rising, gently deflate the dough and shape it according to the recipe’s instructions.

Please Note: You can use active dry yeast as a substitute. Dissolving it first is optional. Active dry yeast may have a slower initial rise but will catch up eventually.

Can I refrigerate or freeze the dough before baking it? After removing the dough from the bread machine pan, transfer it to a clean bowl with enough room to double in size. The next day, let the dough warm until pliable, then compress, shape, and place it in your loaf pan. Allow it to rise again, then bake as directed.

Storing your bread: Double wrap and freeze it after a day or two. The refrigerator is too humid and encourages mold.

Equipment

Nutrition

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

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Hi Mike,

Three things to try:

1. Use a larger pan to bake it.

2. Are you using a quick read digital thermometer to make sure the loaf is cooked through? You might try leaving it in the oven (turned off) with the door open for a few minutes after it’s baked to strengthen the crust.

3. Make sure the dough is not overproofed on the final rise.

I hope this helps.

Hope that helps.

p.s. I’m adding a follow-up comment I received from Mike:

Hi Paula,
Tried your tips but was still getting caving in on the sides and ends. Tried some experiments of my own and came up with a couple of changes that always seem to work. I first tried changing out a half cup of flour for whole wheat and then upped that to a full cup to have better control of the rising. That helped but the final adjustment was to increase the temperature to 375 for 35 minutes. Now it come out perfect every time. I do use a larger pan.

Other loaves that I bake are your Tomato Basil, Honey Wheat, Sunflower Seed and your French Bread. They always come out perfect using your recipes. There are just two of use so when I bake the French Bread I form four small loaves, bake them and then freeze them. We can them use them one at a time either as a French loaf for two or as a bun for sandwiches. We take them out of the freezer, wrap them in foil, put them in a toaster oven at 425 for 12 minutes, take the foil off and bake for another three minutes. Your Herb and Garlic yeast rolls are another staple in our house. I bake them, break them apart, freeze them in a ziplock bag so we can take two out when we want to accompany a meal. I have done a lot of your recipes but these are the most frequent. Keep up the great work! Thanks.
Mike

Thank you again, Mike.

Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.

5 from 6 votes (5 ratings without comment)

12 Comments

Deby Alm says:

at

Hi Paula-
You call out (and provide a link) in the recipe for a “10 x 5″ loaf pan” but in the “equipment” list at the bottom of the recipe you have a link for a “9 x 5-inch USA loaf pan.” I have the 9 x 5″ USA pan, but not the 10 x 5″ pan. Will this recipe work in the 9″ x 5″ USA pan?
Thank you!

1. Paula says:
  
  at
  
  Hi Deby,
  
  That’s a good question. I originally used a 9×5 pan but the last couple of times I’ve made that recipe, the sides collapsed a little which I attributed to the pan being a bit too small. When I tried the 10 x 5 pan, there was no problem. This is not a large recipe, but the bread is light and fluffy and will rise quickly and easily. When you make it, if the dough fills more than half the pan, I would go the bigger size or make a couple of dinner rolls and use the 9×5 pan for the rest of the dough.
  
  Please let me know how it turns out for you.
  
  Paula
  
lynda says:

at

Hi, I am wanting to make this bread. However, you say 1 cup of whole wheat flour and yet do not mention it when adding ingredients to the machine. I am assuming you just add it with all the rest. However, I was wondering, since I do not have whole wheat flour, can I substitute white bread flour instead. Thank you Paula. Your bread recipes always turn out wonderful!!

1. Paula says:
  
  at
  
  Hi Lynda,
  
  I recently updated that recipe and it looks like I didn’t get the whole wheat into the directions (even though it was in the ingredient list). My mistake. I have fixed it now. Thank you so much for writing and letting me know.
  
  Yes, you can substitute bread flour for whole wheat flour. It should turn out just fine. I can’t wait to hear what you think.
  
Michael says:

at

Hi Paula, I have great success with most of your bread machine recipes but this spinach bread is not always successful. The loaf will often collapse after cooling. Any tips? Thanks, Mike

1. Paula says:
  
  at
  
  Hi Mike,
  
  Three things to try:
  
  1. Use a larger pan to bake it.
  
  2. Are you using a quick read digital thermometer to make sure the loaf is cooked through? You might try leaving it in the oven (turned off) with the door open for a few minutes after it’s baked to strengthen the crust.
  
  3. Make sure the dough is not overproofed on the final rise.
  
  I hope this helps.
  
  Hope that helps.
  
  p.s. I’m adding a follow-up comment I received from Mike:
  
  Hi Paula,
  Tried your tips but was still getting caving in on the sides and ends. Tried some experiments of my own and came up with a couple of changes that always seem to work. I first tried changing out a half cup of flour for whole wheat and then upped that to a full cup to have better control of the rising. That helped but the final adjustment was to increase the temperature to 375 for 35 minutes. Now it come out perfect every time. I do use a larger pan.
  
  Other loaves that I bake are your Tomato Basil, Honey Wheat, Sunflower Seed and your French Bread. They always come out perfect using your recipes. There are just two of use so when I bake the French Bread I form four small loaves, bake them and then freeze them. We can them use them one at a time either as a French loaf for two or as a bun for sandwiches. We take them out of the freezer, wrap them in foil, put them in a toaster oven at 425 for 12 minutes, take the foil off and bake for another three minutes. Your Herb and Garlic yeast rolls are another staple in our house. I bake them, break them apart, freeze them in a ziplock bag so we can take two out when we want to accompany a meal. I have done a lot of your recipes but these are the most frequent. Keep up the great work! Thanks.
  Mike
  
  Thank you again, Mike.
  
Christine says:

at

I made the spinach bread this week. It was very good. The loaf was gone in one day. The family has been asking me to make this again.

1. Paula says:
  
  at
  
  Hi Christine,
  
  I’m so glad you wrote. This is a fairly new recipe on my site, so I’m glad your family likes it. I hope your comment encourages lots of people to give it a try.
  
  Thank you for taking the time to come back and write about it.
  
Cookie says:

at

I was blown away by how well this bread came out! I usually let the bread in the machine to bake, except for pizza dough and things like that. But I never felt comfortable with how long to let them rise, how do you know it’s ready, etc. But your great instructions were easy to follow.
I had originally bought spinach with this recipe in mind, but had actually used it up before I made it! But it was just was tasty without it.
By making it in the oven, the bread was beautiful. I couldn’t find my everything topping to put on it before it went into the oven, so I lightly sprinkled a Roasted Garlic and Herb Seasoning on top before baking it.
Thanks for the great recipes.

1. Paula says:
  
  at
  
  Hi Cookie,
  
  That topping sounds wonderful! Thanks for adding to the conversation and the 5-star review.
  
Al Kahn says:

at

I generally take the dough out of the bread machine immediately after the kneading rather than letting it proof in the pan. Is there any problem with doing it this way? I’m asking both in general, and specifically for the spinach bread.

Thanks

1. Paula says:
  
  at
  
  Hi Al,
  
  Good question. There is absolutely nothing wrong with removing the dough after the kneading is done. I leave it in there for convenience most of the time, but your kitchen may be too cold or hot, and you don’t want to move your bread machine, so it’s easier to remove the dough and put it into a different bowl.
  
  Another good time to remove the dough after kneading is when you want to start a second batch. I often do this.
  
  I can’t think of any recipes that would be an exception to this rule.