Onion, Garlic and Cheese Pluckit Bread

 

Do you remember that Cinnamon Roll Pluckit Bread that I made a few weeks back???  My goodness, but it was some good.  Are you sitting down???  Well . . .



I decided to try making a savoury version.  We love our Garlic bread in this house.  Umm . . .  ok, Todd's  not overly keen.  He thinks it falls into the same category as Italian food, pizza, pasta and all that.  I love garlic bread.  (At least I'm honest!)

 

Today I made an Onion, Garlic and Cheese Pluckit Bread!  Oh my goodness.  It is some good.

 

Just imagine a hearty French Boule . . . sliced through and spread inside all over and in all the gaps with a savoury onion and garlic butter, chock full of bits of chopped spring onion, poppy seeds, and a bit of a bite from some hot sauce . . .

 

Now fill those gaps with Monterrey Jack cheese.  You can use Pepper Jack if you want some real heat . . . or you can keep it simple and use the ordinary Jack cheese.

 

Now wrap that boule in foil and bake it in the oven until the butter all melts into those crevices . . . and the cheese gets all goooey scrummy melted delicious.



Now take it out and plunk it down on the table in front of your family and let them dig in.

 

They will love it.  You will love it.

 

You will be instantly addicted.  Don't blame me though.  You were warned.

 

*Onion, Garlic and Cheese Pluckit Bread*
Makes one large scrummy loaf
Printable Recipe

This makes a fabulous party food, or side dish to an Italian meal.  Your family will love, Love, LOVE this!

1 large round un-sliced Boule loaf of bread
16 ounces of Monterey Jack cheese, sliced thinly
4 ounces of butter, softened
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp poppy seeds
1/2 tsp of hot sauce
4 to 6 spring onions, finely chopped

Preheat the oven to 180*C/350*F/ gas mark 4.  Place a large piece of foil on a baking sheet.

Cut the boule of bread lengthwise into cuts, 1/2 inch apart, cutting all the way through to the bottom but NOT through the bottom.  Leave the bottom intact.  Turn the boule 90* and make cuts again in the same way, making sure that once again you don't cut all the way through the bottom of the loaf.

Stir together the softened butter, onion powder, poppy seeds, hot sauce and chopped spring onions.  Spread this mixture down into the cuts, all the way through the loaf, reservin a couple of TBS for the end.  Tuck slices of the cheese down into the cuts also.  Place the bread onto the foil wrap.  Brush the top of the bread all over with the remaining butter mixture.  Wrap the foil over top of the bread to completely enclose it.

Bake for 15 minutes.  Loosen the foil and uncover and bake for an additional 10 minutes.  Serve hot at the table.  Allow people to pluck their own bits to eat.