When I saw this idea, using a sourdough bread, I decided to try our no-fail French bread to make this savory snack, appetizer or soup accompaniment. Why not try it this weekend? This recipe will make two loaves.
- 2 Tbsp oil
- 2 Tbsp sugar
- 2 tsp salt
- 2 cups hot (tap) water
- 4 - 5 cups flour, divided (can be half whole wheat)
- 2 Tbsp instant yeast
- sesame seeds (optional)
- Put sugar, oil, salt and hot water in a large mixing bowl. You can also use a mixer that has a dough hook attachment or your bread machine.
- Add 1 cup of the flour mixed with the yeast, then the rest of the flour, 1/2 cup at a time. Add flour until dough comes away from side of bowl or easily holds together in a ball shape and is not too sticky if you handle it with floured hands. Cover bowl with wax paper and tea towel.
- Let rise until double, about 1/2 hour. Divide in half.
- Roll out on a slightly floured surface to dinner plate size, just to roll out any bubbles. Roll up, tuck in ends well and rotate on counter while pushing sides under to shape into a ball. Place on greased or parchment paper lined pan. Cut diagonal slits on top. Cover.
- Let rise about 30 - 45 min. Brush with cream and sprinkle with sesame seeds. (optional)
- Bake at 400 F for 20 min, or until golden. Remove to rack to cool. Can be frozen for future use.
Savory Filling for one loaf:
- 2 cups shredded cheese (I used a mix of cheddar, Colby and Monterrey Jack)
- 1/4 cup melted butter
- 1/4 cup green onions and /or 1 jalapeno, chopped fine
- Cut bread in one inch sliced (both directions) to within half an inch of the bottom)
- Fill cuts with cheese, drizzle with butter and sprinkle with chives.
- Wrap in parchment and foil to hold together well.
- Bake at 350 F for 15 minutes. Open foil and bake about 10 minutes longer, until cheese is melted.