Monday, February 27, 2012

Bloomin' Bread

I found this recipe on Pinterest (my new most favorite addiction ever...) It just looked really cool and pretty scrumptious too! And I will say that it didn't disappoint!

I had a week where I decided I wanted to try a new recipe every day- and I almost succeeded. I tried a new recipe every night I cooked, which didn't end up being every night, but pretty dang close!! I think I cooked four nights this particular week- which is a record for me!! Joe and his brothers were quite delighted! I made this loaf with baked potato soup. It was good! And the good thing was that the two recipes had a few ingredients in common, so I already had stuff on hand.

This loaf was perfect for dipping in the soup and was great for little fingers too!

Here's what you'll need:
1 unsliced loaf of sourdough bread
12-16 ounces Monterey Jack Cheese, thinly sliced
1/2 c. butter, melted
1/2 c. finely diced green onion
2 t. poppy seeds

Preheat the oven to 350. Line a baking sheet with foil.

Cut the bread lengthwise all the way across and then widthwise all the way across. Be sure not to cut all the way down to the crust.

Insert the cheese slices in each of the cuts- being sure to get each cut so it's really good and cheesy after it's baked!

Melt the butter and mix with the green onion and poppy seeds. Pour over even overly the loaf.

Bake at 350 for 15-20 minutes. I baked mine closer to 20 minutes to get the cheese good and melty and broiled it for a minute or two.


From: The Girl Who Ate Everything