Chef notes
Justin Chapple of Food & Wine's Mad Genius Tips shows us an easy way to turn a store-bought loaf of sourdough into a cheesy, pull-apart bread.
Ingredients
- 1 sourdough boule
- 2 cups shredded Monterey jack or mozzarella cheese
- 1/4 cup minced parsley
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt and black pepper
- 1 stick unsalted butter, melted
Preparation
Preheat the oven to 400°F. Put the bread on a large sheet of heavy-duty foil. Using a large serrated knife, make 1-inch-wide cuts from top to bottom, stopping about 3/4 inch from the bottom (this will hold it all together). Rotate the bread and make the same 1-inch-wide cuts in the opposite direction to form a crosshatch pattern.
In a medium bowl, mix the cheese with the parsley and the garlic and onion powders. Season the mixture generously with salt and pepper. Using your hands, gently spread the bread open and scatter the cheese mixture inside the cuts. Drizzle the melted butter inside the cuts and all over the top of the bread. Wrap the loaf tightly in the foil and put it on a baking sheet. Bake for about 15 minutes, until hot. Unwrap the loaf and bake for 8 to 12 minutes more, until the cheese is melted and the bread is crusty. Transfer to a platter and serve hot.
