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Savory Party Bread Recipe
Savory Party Bread Recipe photo by Taste of Home

Savory Party Bread Recipe

Publisher Photo
It's impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. —Kay Daly, Raleigh, North Carolina
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 1 unsliced round loaf sourdough bread (1 pound)
  • 1 pound Monterey Jack cheese
  • 1/2 cup butter, melted
  • 1/2 cup chopped green onions
  • 2 to 3 teaspoons poppy seeds

Nutritional Facts

1 serving equals 481 calories, 31 g fat (17 g saturated fat), 91 mg cholesterol, 782 mg sodium, 32 g carbohydrate, 2 g fiber, 17 g protein.

Directions

  1. Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts.
  2. In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Savory Party Bread in Taste of Home February/March 1998, p64

Nutritional Facts

1 serving equals 481 calories, 31 g fat (17 g saturated fat), 91 mg cholesterol, 782 mg sodium, 32 g carbohydrate, 2 g fiber, 17 g protein.

Reviews for Savory Party Bread

AVERAGE RATING
   (54)
RATING DISTRIBUTION
5 Star
 (50)
4 Star
 (1)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 1, 2014

awesome. everyone devoured it

MY REVIEW
Reviewed May. 9, 2014

Excellent, excellent, excellent! I used shredded Italian 5-cheese blend, along with shredded swiss cheese, then sprinkled grated Parmesan over the top (I omitted the poppy seeds). Everyone loved it! I will definitely be adding this recipe to my "Keepers" list!

MY REVIEW
Reviewed Mar. 3, 2014

This recipe was soo enjoyed that my husband has banned it! He can't cut back and eat just a little... it's too addictive. I only used 1/2 # of cheese and it was perfectly cheesy and delicious.

MY REVIEW
Reviewed Feb. 25, 2014

This recipe is a keeper! I made 2 of these loaves tonight! I scaled back on the amount, though & I used 2 12-oz. sour dough loaves total! Then I used 1-3/4 cups reduced-fat Cheddar cheese, shredded, 1/4 cup each melted butter, one small onion, finely diced/cut and 1 Tbsp. poppy seeds EACH for the 2 loaves! I placed the cheese more on TOP of the bread and still made those cuts in the loaf as recipe directed! I'd divided the cheese up to use on the 2 loaves, and used the butter mixture individually on each loaf! It worked well for me to scale down on the amount of cheese and butter! I used 2 small YELLOW ONIONS, FINELY DICED/SLICED-one onion for each butter-onion-poppy seed spread! The trick for me is NOT cutting the loaf too deep so that the bread doesn't break! The bread did fan out, BUT NOT TOO MUCH! I have to admit I ate one! I gave the other loaf to my Mom and she said that it was a successful recipe! She really liked it! Kay Daly, THANK YOU for sharing this scrumptious loaf! I used this recipe for this week's recipe challenge: Appetizers for "Cook's Corner"! This bread could even be a meal in itself! The idea of adding garlic is also a great idea, ebramkamp! delowenstein

MY REVIEW
Reviewed Jan. 27, 2014

This is yummy and then some. I changed it up and used the cheese I had on hand. Which meant I used muenster on the horizontal cuts and mozzarella on the vertical cuts. I also added a bit of freshly minced garlic to the butter and poppy seeds. I will definitely be making this again, and again, and again.......

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