Fats and Starches

When the Superbowl rolled around, I showed this bread to my husband and asked, “OMG, wouldn’t this be perfect for the Superbowl?”

cheesy bread“Meh,” he replied.  His laid back attitude about my cooking has been noted before.

I wasn’t ready to let the dream of this bread die that quickly, not at the hands of my health conscious husband.  When Superbowl Sunday rolled around, I taught him how to whip up the wings he so adores.  While he set to work preparing our protein, I took care of the fats and starches food groups.  I always do them so well.

closeup cheesy breadCheddar Tailgating Bread is a giant round loaf of sourdough (my favorite, and truly the only option when you’re working with extra sharp cheddar), cut into a grid and filled to the brim with ooey gooey goodness like melted butter, cheddar, and scallions.  Then, like your favorite Outback Steakhouse Staple, you pick apart the pieces, one at a time, until a quarter of football goes by and you realize half the loaf is gone.

I know football season is over, but I promise the window of opportunity for cheddar tailgating bread has not closed.  If you’re in the middle of soup season, this makes the most wonderful accompaniment you could hope for.

To make a loaf you will need:

  • A loaf of sourdough
  • 6 T (3/4 stick) butter, melted
  • 1 clove garlic, minced
  • 1 bunch scallions
  • 8 ounces extra sharp cheddar

Preheat oven to 350 degrees.  Slice your sourdough in a grid pattern, creating 1-inch squares of bread.  Pry the bread apart with your hands, creating space between the pieces.  Place loaf on double-foil-lined baking sheet.  In bowl, combine butter, garlic, and scallions.  Spoon butter mixture into the crevices created by the bread.  It’s going to ooze out through the slits, but your double-lined-foil creation, should do a bit to help with that.  Gently wrap foil up and around the loaf, and bake, wrapped, for 10 minutes.

After 10 minutes, remove the bread from the oven, unwrap foil, and start loading your loaf up with cheese.  I found I had to do some more re-prying open here to get the cheese everywhere in this beast.  Crank the oven to 425 and bake loaf, unwrapped this time, another 15 minutes, until bread is golden brown and cheese is bubbling.

Let loaf sit for 5 minutes to cool down.  Since you’re eating this with your fingers, you’ll know if you’ve started digging for pieces too soon.  It may not stop you from going to town, though.

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