Remember that post I wrote about making No-Knead Artisan bread? Well, I think I may have made it even better! Follow the recipe on that post, but include these steps as well:
Sunday, October 7, 2012
Special Weekend Post Part II: Spinach Feta Artisan Bread (from Neatloaf)
And now, for part two: adding spinach and feta!
Remember that post I wrote about making No-Knead Artisan bread? Well, I think I may have made it even better! Follow the recipe on that post, but include these steps as well:
Once your dough has risen for 12-18 hours (this is the wheat-style dough), add 1/2 to 1 cup of thawed, frozen spinach (make sure to drain all of the water out) and 1/3 to 1/2 cup fat-free feta cheese. 
Fold the spinach and feta into the dough lightly and leave on the parchment paper to rise for a few more hours. After plopping the dough into the hot dutch oven, sprinkle a tad of garlic salt over the top. 
Voila! Serve with butter. Mmmm!
Remember that post I wrote about making No-Knead Artisan bread? Well, I think I may have made it even better! Follow the recipe on that post, but include these steps as well:
