Bread & Breakfast
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Recipes: |
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Servings: |
10 |
20 |
30 |
40 |
50 |
60 |
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Ingredients: |
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Unsliced bread (sour dough, rye, whole wheat, etc), 1 pound loaf |
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2 |
3 |
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6 |
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Monterey Jack or sharp cheddar cheese |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
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Butter or margarine, melted |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Poppy seeds |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
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Worcestershire sauce |
1/4 t. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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On Hand: |
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Green onions; sliced crosswise, very thin |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
Assembly Directions:
Place a two-foot long sheet of foil on a cutting board or other flat surface. Place another two-foot long sheet of foil cross-wise over the first sheet. Place the unsliced bread loaf in the center of the foil, where the two sheets intersect. With a serrated knife, slice the bread into one-inch thick sections crosswise and lengthwise without cutting through the bottom crust. The bread will fan out. Slice the cheese into thin one-inch wide pieces. Insert the cheese slices between the bread layers. Stir the poppy seeds and Worcestershire sauce into the butter. Drizzle half of the butter mixture over the bread, trying to get it between the layers. Stir the butter mixture again and continue drizzling it over the bread.
Freezing Directions:
Wrap the bread well in foil and place it in the freezer.
Serving Directions:
Thaw it out thoroughly (about an hour), unwrap the top and sprinkle with sliced green onions. Bake it at 350 degrees F. for about 15 minutes. Uncover the bread so that the top and sides are exposed to the heat of the oven and bake it an additional 10 minutes until the cheese is well melted. With oven mitts or two large spatulas, lift the bread onto a serving plate or platter. To serve, use a large fork to break off pieces of the bread.
Comments:
To serve the bread immediately, sprinkle the green onions into the crevices in the bread. Wrap it well with the foil and place it on a baking sheet. Then bake and serve as directed above.
Nutritional Info:
Per Serving: 339 Calories; 21g Fat (56.2% calories from fat); 13g Protein; 24g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 568mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1 Lean Meat; 3-1/2 Fat.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.