Thursday, August 30, 2012

Pull-Apart Bread

This is another version of the pull-apart bread I posted earlier.  This one has different toppings, but looks just as good (minus the onions for me, of course).  I haven't tried this one yet but it is definitely on my list.  If you do, let me know what you think!


 


 
 
Bloomin' Onion Bread



Ingredients:

1 unsliced loaf sourdough bread

12-16 ounces Monterrey Jack cheese, thinly sliced

                                                                                  1/2 cup butter, melted
                                                                               1/2 cup finely diced green onion
                                                                           2 teaspoons poppy seeds

 

Instructions:

Preheat oven to 350 degrees.


Cut the bread lengthwise and width-wise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

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