{"id":5126,"date":"2014-02-01T17:08:49","date_gmt":"2014-02-02T00:08:49","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=5126"},"modified":"2017-03-22T16:53:22","modified_gmt":"2017-03-22T23:53:22","slug":"cheesy-garlic-herb-pull-apart-bread","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/cheesy-garlic-herb-pull-apart-bread\/","title":{"rendered":"Cheesy Garlic Herb Pull-Apart Bread"},"content":{"rendered":"

\"Cheesy<\/p>\n

I've been avoiding all Super Bowl everything (is Super Bowl even two words? or one? SuperBowl?) because, frankly, I couldn't care less about football. I am just not a football watcher, nor have I ever been, and therefore: the SB (can we abbreviate?) has always been a day too close to my birthday to be spent doing something I don't care about. That said: I love a good snack. Or dip<\/a>. Or chicken wing. So, in that spirit, I give you my ONE SB 2014 food. Cheesy Garlic Herb Pull-Apart Bread! Woop woop!<\/p>\n

\"Cheesy<\/p>\n

I actually had no intention of posting anything snacky for your Seahawk\/Bronco showdown, but when I saw Deb post this<\/a> a few days ago... whew. I knew I had to make it. ASAP. I've been making a LOT of bread lately, from this fabulous book<\/a> (more on that eventually!), and I bake two loaves at a time. We do a good job of eating 90% of both loaves, but always have a little bit of the second one left when I make a new batch. Usually I turn those into croutons (like THESE!), but this week I decided to go cheesy. Garlicky. HERBY. Can it get any better?<\/p>\n

\"Cheesy<\/p>\n

If you need a bread recipe, my favorite no-knead no-fail bread<\/a> would work perfectly. Or you could buy a boule somewhere. Most important: fabulous bread knife. Our is lackluster, and it took quite a bit of patience for me to cut the loaf without destroying it! When we get back from Asia, whenever that might be, I WILL get a new bread knife. I will. Remind me, ok?<\/p>\n

\"Cheesy<\/p>\n

This recipe is really customizable. I used garlic, fresh oregano, fresh thyme, and dried red pepper flakes. It was amazing. I also used a blend of cheese: gruyere, cheddar, fontina, pecorino, and parmesan. Hard cheese for flavor, soft cheese for stringy gooeyness. Next time I make this, I'm adding more gooey cheese. I'm not sure why I didn't do that this time... Have I met me? You can use whatever cheese you think might be tasty, along with whatever herbs float your boat. I considered throwing some rosemary in there, too!<\/p>\n

\"Cheesy<\/p>\n

It'd be really easy to assemble and do the first bake, keep the boule wrapped in foil as you go to your snacking<\/del> football party, and then do the second bake once you're at your destination. The first bake warms the boule, the second bake melts the cheese - so keep an eye on it and take it out once it's nice and melty!<\/p>\nPrint<\/a><\/span>

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