So this bread is a bit of work, but definitely worth it. Its ooey, gooey, and cheesy. Its supposed to be a pull apart bread, but the bottom of the loaf doesn't pull apart.
- 1 italian loaf
- 1 stick of butter (1/2 cup), melted
- 1/8 cup olive oil
- 3 tsp chopped onion
- 2-3 cloves of garlic (I used minced garlic, still tastes amazing!)
- 1 tbsp of dijon mustard
- 1 tbsp poppy seeds
- 3 tsp chopped parsley ( I used dried)
- 12 oz shredded cheese- I used a mix of mozzarella and cheddar (its said that it is 1 and 1/2 cups, but it's better if you weight it- there's quite a difference.
Again, I usually double to liquid dressing part of the recipe, it just makes it that much better. Probably not the healthiest, but it makes it nice and gooey.
- Preheat the oven to 350 degrees.
- Mix together the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
- Cut the bread into cubes with X slices without cutting all the way through the bottom crust. (I found this difficult, I found that the bread caved in, so i cut it one way, and then used scissors to cut the other way.)(See the bottom on how to cut it)
- Pour the butter-onion garlic mixture carefully into those x cracks using a small spoon and over the top of the bread. (I moved the cut pieces apart, so that i could see into the cracks, and spooned it in- it's a lot of work but its worth it.)
- Distribute the cheese in the cracks (and on the top if there is any extra).
- Wrap the loaf with tinfoil, bake for 15-20 minutes. Remove the loaf, unwrap it, and bake for 10 more minutes.