Cheesy Green Onion BreadPosted: May 11, 2012
Recently, I stumbled on this bread recipe.
How brilliant is that? a loaf of bread stuffed with cheese and green onions, laced with poppyseeds and baked to awesomeness. The only problem-half a stick of butter plus a pound of cheese. Way too much indulgence.
My version is lighter on cheese, with more onions, seeds and spices, and less butter. It’s still plenty indulgent, just more reasonably so. Proof that you don’t have to rely on whole sticks of butter to make things delicious!
I also used half a loaf of presliced sourdough bread instead of preparing an unsliced loaf like she did. It was more convenient, and super simple. You can use whatever bread you want, you just want it to be a sturdier loaf, not light and airy. Stale works just fine.
1/2 loaf of presliced bread, about 8-12 slices.
6 oz swiss cheese, shredded
1 tsp smoked paprika
pinch cayenne, or more to taste(I like things on the milder side, a pinch is not spicy at all)
2 tbsp butter
1 Tbsp poppyseeds
1 Tbsp sesame seeds
Preheat the oven to 375. Melt the butter and mix in the poppy and sesame seeds. Set aside
In a medium bowl, mix together the cheese, onion, paprika and cayenne. Layer this mixture in between the slices of bread (doing this on the tinfoil you will later wrap the bread in is the easiest way).
Drizzle the seed and butter mixture over the top and wrap the whole thing tightly in tinfoil. Place it on a baking sheet and bake in the preheated oven for 15 minutes. Unwrap the top of the loaf and bake another 5-10 minutes until the cheese is melted and the bread is crispy on top. Transfer to a plate and serve as soon as it has cooled enough to be handled.