My late father-in-law, Pop, loved bread. Whenever my mother-in-law made him a sandwich, she was instructed to go light on the filling because the bread was his favorite part. He’d smell the bread, kiss his fingers to the air and proclaim, “Aw, the staff of life.” He was a simple man.
Our granddaughter, Anna, has followed in his train by also loving bread. When she was plopped here last week, not feeling well, I asked her what she’d like for breakfast.
“Toast with jam.” Simple as that.
“Strawberry or blackberry?” I asked.
“Strawberry.” Of course.
But her all time favorite bread is the cheesy bread I make as an appetizer. I found it online and offer it here because I love my readers and want to share something good with you. (We need it right now).
Buy a Boule or some other form of firm round bread, uncut, at the grocery.
Slice it crossways, both ways, but not to the bottom.
Slice up some good cheese like Monterey Jack or sharp cheddar and tuck it into the cuts in the bread. 2 8 oz. bricks should do it.
In a saucepan heat these together:
½ cup butter (and a little olive oil)
¼ cup scallions chopped finely
2 tsp. poppy seeds
Heat oven to 350
Spoon butter mixture over bread then wrap it loosely in aluminum foil.
Place on cookie sheet and bake for 15 minutes then loosen the foil (so top is exposed) and bake for 10 minutes more.
Get the cooks share soon after you serve it or you won’t get any at all. It disappears at an alarming rate especially if Anna is within striking distance.
PS: Great for Father’s Day gatherings. Their fingers might even kiss the air and possibly you.
Image: Free Digital Photos