cheezy hedgehog bread

aka CHEESEY PULL-APART MUSHROOM BREAD

INGREDIENTS [PART ONE]
12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme

[PART TWO]
1 unsliced loaf sourdough bread
12 oz Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 tsp poppy seeds

PART ONE: THE MUSHROOMS Medium skillet, medium heat, melt butter, add mushrooms, cook 4-5 minutes until they start to sweat, add thyme, cook 2-3 more minutes, set aside to cool

PART TWO: THE BREAD Preheat oven to 350 degrees. Cut the bread up in the checkerboard pattern suggested by the photographs

WITHOUT going through the bottom crust. Place loaf on foil-lined baking sheet. Shove the sliced cheese between the cuts, then shove the mushrooms in there. Combine butter, green onion, and poppy seeds, and drizzle over bread. Wrap in foil and place on baking sheet.

Bake at 350 for 15 minutes Unwrap the bread and bake 10 more minutes or til cheese is melted

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This entry was published on February 23, 2012 at 2:37 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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