26 July 2013

PW's Garlic Cheese Bread

We almost always have bread as a "side dish" at our meals. But we seem to have the same thing over and over again. So I was excited to try this bread recipe from The Pioneer Woman. To save time and dirty dishes, I slightly altered the recipe by combining softened butter and garlic powder with the mayonnaise and cheeses and didn't toast the bread in a skillet. Then I spread the mixture on the bread before baking. And the green onions can be omitted if you desire. This is so easy and delicious. It has become my go-to bread recipe lately!

3-1/2 cups grated cheddar cheese
3/4 cups Monterrey jack cheese, grated
1/2 cup grated Parmesan cheese
1/2 cup (real) mayonnaise
4 whole green onions, white and light green parts minced
1 dash salt
1 loaf crusty French bread
1 stick butter
4 cloves garlic, finely minced

Preparation Instructions
Mix cheeses with the mayonnaise and the green onions. Add a dash of salt to taste and set aside or keep in fridge until you need it. Cut loaf of bread in half, then each half into half again. Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown. Repeat with remaining butter, garlic, and bread. Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes. Slice and serve.