#210: 30/9/11 Bloomin’ Onion Bread

What you need:

• 1 unsliced loaf sourdough bread
• The recipe calls for Monterey Jack cheese, thinly sliced, however this is not easy to come by in NZ so I subbed it for a mild cheddar
• 1/2 cup butter, melted
• 1/2 cup finely diced green onion
• 2 teaspoons poppy seeds

What to do:

• Preheat oven to 180 degrees.
• Cut the bread lengthwise and widthwise without cutting through the bottom crust. The original recipe said the bread was very forgiving which I can 100% vouch for. TIP: using scissors to cut the bread widthwise was far easier after cutting with a knife lengthwise.
• Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread.
• Wrap in foil; place on a baking sheet. Bake at 180 degrees C for 15 minutes.
  Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Original recipe found here.