Weather: 43 degrees and [what does it mean when your phone shows you little sparkles for the weather? Frosty? Starry night? I have no idea…]
What I’m listening to: Let It Shine, All Sons & Daughters
Disclaimer: this bread is deadly. Deadly and downright delicious. When I saw this on Pinterest, it was called “Tailgating Bread.” And I thought how perfect for watching a football game or having friends over or for an October get-together. Or a get-together any month of the year for that matter.
You’ll want to slice your round bread loaf like so… so there are cubes of bread that you can pull away, but it still holds together quite nicely at the base. Then…
…butter, olive oil, garlic and cheese all tucked into those cuts of bread and baked until it’s all melty and hot and gooey and bubbly. I’ll stop talking now and let you start cooking.
Garlic Cheddar Pull-Apart Bread
Adapted from [Foodie with Family|http://www.foodiewithfamily.com/2012/08/29/cheddar-tailgating-bread/]
Yields: 1 loaf
- 1 large (16oz) round loaf of french or sourdough bread
- 1/4c butter, melted
- 1/4c olive oil
- 2 cloves garlic, finely chopped
- 2c cheddar cheese, grated
- 2T fresh parsley, finely chopped
Preheat oven to 350. Prepare a large piece of foil (large enough to wrap up and around your bread loaf). Spray the foil lightly with non-stick cooking spray on one side and place it onto a baking sheet. Set aside.
Slice the bread (as pictured) most of the way down, into bite-sized cubes, leaving the bottom of the bread in tact so it holds its shape. You don't want to slice all the way through the bread.
In a small mixing bowl, stir together the melted butter, olive oil, and garlic. Set the loaf onto the greased foil. Pry apart the bread and spoon the butter/oil/garlic mixture in between the slices. Wrap the foil up around the loaf and seal. Bake for 10 minutes.
Remove the bread from the oven. Increase the baking temperature to 425. Carefully open the foil and sprinkle the grated cheddar onto the bread, pushing it down into the slices. Leave the foil open and cook another 15 minutes or until the cheese is melted and beginning to brown.
Sprinkle with parsley and serve as soon as it is safe to touch (you want the bread hot and melty, but you don't want to burn your fingers).
