SOURDOUGH CHEESE BREAD
A very rich, gooey appetizer, but wonderful for football Sundays!
Provided by LISA FRIEND
Categories Appetizers and Snacks
Time 45m
Yield 35
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Cut a checkerboard pattern into the sourdough bread round by cutting 5 or more slices about 1 inch apart into the sourdough bread round with a serrated knife, taking care not to cut all the way through the loaf. Rotate the bread a quarter turn, and cut 5 or more slices going the other way, to finish the checkerboard pattern. The slices will still be attached at the bottom.
- Melt the butter over low heat in a saucepan, and stir in the mustard, lemon juice, poppy seeds, seasoned salt, and onion until the mixture is well combined. Place the bread loaf onto the prepared baking sheet, and carefully pour the butter mixture all over the bread, including in the cracks between squares, letting the butter mixture soak into the bread. Stuff slices of Swiss cheese into the spaces between the bread squares.
- Bake in the preheated oven until the cheese is melted and bubbling, and the loaf is browned, about 30 minutes. To serve, let guests pull the bread apart into individual squares.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 11.9 g, Cholesterol 25.7 mg, Fat 9.3 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 5.7 g, Sodium 240.9 mg, Sugar 0.7 g
SOURDOUGH PULL-APART CHEESE BREAD
Categories Apple
Number Of Ingredients 7
Steps:
- Melt butter and place in a bowl. Add mustard, Beau Monde, lemon juice and poppy seeds. Mix well. Slice bread in one direction without going all the way through. Then slice the bread in the other direction, again without going all the way through. Place the slices of Swiss cheese in the slots of the bread loaf. Pour the melted butter mixture over the top of the bread. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Cheese should be melted. Per serving based on 12 servings: 380 cal.; 14 g pro.; 19 g carb.; 26 g fat (16 sat., 4 monounsat., 1 polyunsat., 5 other); 80 mg chol.; 330 mg sod.; 1 g fiber; 64 percent calories from fat. Read more here: http://www.sacbee.com/2012/11/07/4965127/the-mailbox-teri-watson.html#storylink=misearch#storylink=cpy
CHEESY PULL-APART GARLIC BREAD
Studded with melty cheese and herbs, this garlic bread couldn't be easier! I like to buy a crusty round loaf of bread right from the bakery section of my grocery store. Be careful not to cut all the way through the loaf-you don't want the cheese to ooze out the bottom and stick to the pan.
Provided by Kardea Brown
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Score the bread with 2-inch-deep cuts with a serrated knife into a 1-inch diamond pattern without slicing all the way through. Place on a parchment paper-lined baking sheet.
- Melt the butter in a small saucepan over medium heat. Stir in the parsley, onion powder, salt and garlic. Brush the butter mixture all over the bread and into the cut diamonds using a pastry brush. Insert the cheese cubes in the crevices of the bread.
- Cover the bread with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is melted and bubbly, 8 to 10 more minutes. Sprinkle with more fresh parsley. Serve hot!
SAVORY PARTY BREAD
It's impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. It's one of the best savory appetizers I've found. -Kay Daly, Raleigh, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts in bread., In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until cheese is melted, about 10 minutes longer.
Nutrition Facts : Calories 481 calories, Fat 31g fat (17g saturated fat), Cholesterol 91mg cholesterol, Sodium 782mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.
CHEESY PULL-APART BREAD
My family absolutely loves this bread. And it's made with only 5 ingredients. For the exception of the bread, I always have everything to make this delicious cheesy bread.
Provided by Yoly
Categories Bread Recipes
Time 35m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut bread widthwise into 1-inch slices to within 1/2 inch from the bottom of the loaf. Repeat cuts in opposite direction. Tear cheese slices into small pieces. Place cheese inside cuts of bread.
- Mix butter, green onions, and poppy seeds. Drizzle over bread, brushing sides of bread with butter mixture. Wrap bread in foil and place on a baking sheet.
- Bake in the preheated oven for 15 minutes. Unwrap bread and continue to bake until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 23.9 g, Cholesterol 64.8 mg, Fat 24.8 g, Fiber 1.3 g, Protein 14.9 g, SaturatedFat 14.9 g, Sodium 618.9 mg
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- Using a sharp, serrated knife, cut a diamond pattern into the top of the bread making sure that the knife doesn't go all the way through to the bottom of the loaf. Each slice should be about an inch wide. Place a piece of foil on top of a baking sheet and place the loaf onto the foil.
- In a small saucepan, melt the butter and stir in the garlic powder. Remove from the heat and use a pastry brush to coat the cracks and exterior of the bread. Fill the cracks with shredded cheese and parsley and wrap the loaf in the foil.
- Bake the loaf for 30 minutes, unwrap the top of the loaf and bake an additional 10 minutes. Serve immediately.
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- Prepare the spice blend, by combining the za'atar and olive oil in a bowl and mixing well. This will help the spices to adhere to the bread.
- Slice the sourdough loaf. First slice the loaf across - as if you're going to cut medium-thick slices from the loaf but leaving 1/2-inch at the bottom of the loaf (you don't slice all the way through). Then slice the other way, an inch or so apart, so you have a crisscrossing grid pattern in the bread.
- Brush down in the bread cracks ('pockets') with the za'atar oil combination, adding a little to the top too. You could also use a turkey baster to distribute this mixture easily.
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