The easiest “homemade” bread you will ever make.
No yeast. No flour splattered all over the kitchen.
Your guests will think your bread is homemade but really it comes from a grocery store. It may not be nice to fool people but you have to have a few tricks up your sleeves, don’t ya!?
These pictures do not show the true power and intensity of this bread. And you can’t taste how good it really is…. tastes homemade and is ever so ooey – goooey cheesy. But trust me. If you make this, you will hear a lot of moaning. And you will get overwhelmed with all the comments like…”Oh my…this is best bread I have ever tasted” and “I have to have your recipe for this!”
If you are vain and like this type of flattery like I do…
1) Preheat the oven to 350 degrees
2) Gather these 3 ingredients.:
- A loaf of baked bread (unsliced). Any baked bread from a grocery store will do. I chose a French loaf here and I’ve used sourdough in the past.
- 1/2 lb. of cheese (any cheese that melts). Cut it up into small cubes or break it up into chunks. Cheddar is used here because it shows up better in pictures – but I usually use white cheddar.
- 4 tablespoons of butter
First stab your loaf of bread all over with a knife. I made at least 20 stab marks about 1.5 inches apart. Stab deep but don’t penetrate all the way through the loaf.
Then stuff chunks of cheese into each hole.
Dig your finger deep into the hole to really push the cheese down. Push until you can’t see the cheese like this.
Don’t worry…the bread is very forgiving and after it sits a few minutes, most of the finger damage will disappear.
Then do the same with the butter. Cram pieces in each hole with the cheese. The butter is a little trickier because it is not as firm. I cut my butter in thin slivers like this to help the process.
Some of the butter is not going to go in but that is just fine. The butter left on top will make the crust buttery and nice.
When you are done, it should look something like this.
Wrap completely in tin foil and bake for 25 minutes. It takes a while to get those cubes of cheese melted
Slice and serve hot.
You will have moist cheesy bread that is flaky on top!
This is a great way to use leftover bread or cheese from a cheese platter!
If you have a lot of things to cook on Christmas Day, you can prepare this in advance and store it in the fridge the night before. Then just pop in the oven 25 minutes before meal time!
The fun thing about this recipe is playing with different breads and cheeses. Wheat, Pumpkernickle, Pepper Jack, Monterey……
Doesn’t brie sound good? I think I will try that next time.
By the way, you can try to make this without butter but it probably won’t turn out so well. The butter has a big role in keeping the bread soft and moist.
Hey, it’s the holidays! We can always diet later!