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Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
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Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
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Preheat the oven to 425 degrees. Hollow out the loaf of bread. Save the hollowed-out bits for another use. Rinse the spinach and place the wet spinach in a microwave-safe bowl. Microwave on high for 2 minutes. Press out all the water and chop the spinach. In a skillet, heat the butter and saute the spinach and mushrooms for 2 minutes. Season with salt and pepper. In a bowl, break up the cheese into little bits. Add the mushroom-spinach mixture and the egg yolks and mix well. Beat the egg whites to soft peak. Gently fold whites into the cheese-egg yolk-vegetable mixture. Pour the mixture into the hollowed loaf. Bake in the oven for 20 minutes until the souffle is cooked.