Cheesy Pull-Apart Bread (Jen Wagner) by
Ingredients
Ingredients
1 large loaf sourdough bread
1 cup mozzarella cheese, grated
1/2 cup (1 stick) unsalted butter, melted
1/3 cup green onion, finely chopped
3 cloves garlic, minced
2 teaspoons poppy seeds
Instructions
Directions
Preheat oven to 350º F.
Use a sharp, serrated knife to cut bread diagonally in both directions to create small diamonds.
Note: be careful not to cut bread all the way through; cut 3/4 way down the loaf, making sure the bottom is still connected.
In a microwaveable bowl, combine butter, garlic and poppy seeds and microwave at 20-second intervals until melted.
Stir green onion into butter.
Wedge your fingers into the diamond cut-outs in the bread to open them up and drizzle melted butter and green onion down into the cracks.
Fill cracks with shredded mozzarella (it’s ok if some pokes out on top), then wrap loaf in aluminum foil.
Place wrapped loaf in oven and bake for 15 minutes. Carefully unwrap and bake for another 5-10 minutes, or until cheese is melted and bubbly.
Remove from oven and serve immediately.
Preheat oven to 350º F.
Use a sharp, serrated knife to cut bread diagonally in both directions to create small diamonds.
Note: be careful not to cut bread all the way through; cut 3/4 way down the loaf, making sure the bottom is still connected.
In a microwaveable bowl, combine butter, garlic and poppy seeds and microwave at 20-second intervals until melted.
Stir green onion into butter.
Wedge your fingers into the diamond cut-outs in the bread to open them up and drizzle melted butter and green onion down into the cracks.
Fill cracks with shredded mozzarella (it’s ok if some pokes out on top), then wrap loaf in aluminum foil.
Place wrapped loaf in oven and bake for 15 minutes. Carefully unwrap and bake for another 5-10 minutes, or until cheese is melted and bubbly.
Remove from oven and serve immediately.