Ingredients

• 2 tablespoons active dry yeast
• 3 cups lukewarm water
• 2 teaspoons sugar
• 4 1/2 cups bread flour, plus more for kneading
• 1 envelope cream of spinach soup mix
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons olive oil, plus 1 tsp for the bowl

Instructions

1. In a small bowl, sprinkle the yeast over the water and stir in the sugar.

2. Allow the mixture to sit until it begins to bubble, about 10 minutes.

3. If the yeast doesn't begin to bubble, discard the mixture and begin again with new yeast Place the flour, soup mix, and cheese in a large mixing bowl or in a food processor.

4. Gradually stir in the proofed yeast mixture and oil, stirring until the dough begins to form a ball If mixing by hand, turn the dough out onto a floured board and knead it until it is elastic, about 5 minutes Oil a medium mixing bowl, transfer the dough to the bowl, and turn it a few times to coat it with oil.

5. Cover the bowl with plastic wrap and let the dough rise in a warm dry spot until doubled in bulk, about 1 hour Punch down the dough.

6. Coat a 9 X 5 X 3 loaf pan with nonstick cooking spray.

7. Form the dough into a loaf and place it in the prepared pan.

8. Cover the dough and let it rise again in a warm, dry spot for 45 minutes Meanwhile, preheat the oven to 375 degrees F.

9. Bake the loaf until it is golden brown and it sounds hollow when tapped about 45-50 minutes.

10. Let the bread cool in the pan for 20 minutes before removing and slicing.