What’s better than a warm, fluffy home-baked bread to serve alongside your favorite soups, stews, salads and roast meats? This soft yet crisp loaf is ready in under 30 minutes and full of cheesy goodness. Try it tonight!
The usually toasty Texas weather has taken a turn for the chillier lately. What has that meant to us? Breezy walks in leather boots, finally feeling the Christmas spirit, and simmering lots of warm, delicious soups. Where there’s soup in this house, there’s also a hearty hunk of bread for mopping up the last bits of broth. And, you know me! There’s likely cheese (and garlic) somewhere in there, too.
To me, there’s no soup that doesn’t pair perfectly with a soft, crusty loaf of garlic bread. The scent and taste of a fluffy home-baked bread is an essential for all my soups, stews, roasts and salads this time of year. It’s an especially great side for sharing with a hungry crowd!
Or, you know, not sharing.
Using a refrigerated baguette dough, this beautifully golden bread was super simple – and just as scrumptious as any made-from-scratch loaf! You can use any baguette dough you like, though my preference for this recipe came from Pillsbury.
Just twist the dough into a long log and bake for about 20 minutes. Brush a garlic-butter mixture over the loaf hot out of the oven, and let it cool. Now the fun part! Slice in (but not all the way down) and stick in slivers of Monterey Jack cheese. I prefer Monterey because it melts the best, but any cheese will do. Back into the oven for just 5 more minutes, and voila!
Cheesy, bubbly, bready, carb-ilicious goodness that makes the perfect side to your warm winter stews, soups, pastas and roasts. Try it this week!
Cheesy Garlic Pull Apart Loaf
Yield: Makes 4-6 servings
1 can Pillsbury refrigerated crusty French loaf*
3 Tablespoons butter, melted
2 cloves garlic, finely chopped
4 oz. Monterey Jack cheese, cut into small squares
1 teaspoon parsley flakes (freshly chopped or dried)
Preheat oven to 350 degrees F. Coat a large baking sheet with nonstick cooking spray.
Remove dough from can, twist into a long log and place baking sheet. Bake for 20 to 25 minutes, or until golden brown. Meanwhile, in a small bowl, mix melted butter and garlic.
Remove bread from oven and brush garlic butter over bread. Let cool 15 minutes before slicing.
Once bread is cool, cut 1-inch slits almost to the bottom of the loaf (do not cut all the way through). Insert 1 square of cheese into each slit.
Return bread to oven. Bake for 5 minutes, or until cheese is melted. Sprinkle with parsley and serve warm.
You use any refrigerated baguette dough for this loaf, though I recommend Pillsbury.
Adapted from Pillsbury