21/06/2026
Spinach & Onion Cheese Loaf
Method:
1. Make Bread Dough [or if you want to cheat, just buy a packet of shop dough or “vetkoek” dough].
2. Fry a chopped onion, add garlic and a packet or two of Baby Spinach. Wilt down and cool while the dough rises.
3. Knead the dough down and form a flat square.
4. Spoon the Spinach mix evenly over the whole square. Add grated Gouda and mozzarella. Sprinkle with Vegetable Spice [the one that is salty, or add salt if you only have a herb mix].
5. Carefully roll the square into a log. This is important to ensure that the filling is spread evenly through the loaf and don’t end up on the bottom inside the bread.
6. Treat your bread pan with non-stick spray, or smear it with butter, or line with baking paper. The cheese will tend to stick so make sure your pan is properly greased.
7. Cut 2cm slices and place them back in a loose “log” into the pan. Don’t just put the whole log in. It’s nice if the filling is exposed.
8. Place a few of the slices flat on top (if you have slices left) and top with a generous amount of grated Gouda/mozzarella mixture. Sprinkle with a bit more vegetable spice/herbs.
9. Pre-heat the oven to max (240+ degrees Celsius) Let the loaf rise till it fills the pan.
10. Place into the oven and turn the temperate down to 220 degrees Celsius. Bake for 35 - 40 minutes.
Enjoy!
