Description
Warm, cheesy layers of French bread dough come together with garlic butter and fried onions for an effortless pull-apart loaf. It’s the kind of bread that disappears fast at any table.
Ingredients
Units
Scale
- 1 package, store-bought French bread dough (enough for 1 loaf)
- 1 × 79 g container French-fried onions, lightly crushed
- 30 - 60 g (1/4 - 1/2 stick) garlic butter, cold
- ±150 g (about 1 1/2 cups) sharp cheddar cheese, shredded
- Dried parsley, for decoration
Instructions
- Lightly oil a medium bowl and place the French bread dough inside.
- Cover it and let it rise until it’s nicely puffed up, usually about 30–45 minutes if your kitchen’s warm.
- Grease or spray your baking tin, or a Bundt Pan (a loaf pan works well), so nothing sticks later.
- Once risen, cut or pinch off smallish chunks of the proofed dough.
- Don’t worry about perfect sizes.
- Start layering inside the pan: with a few dough pieces, a handful of crushed French-fried onions, and dot with 4 – 6 small cubes of garlic butter (cut from your 30–60 g piece), and lastly sprinkle it with a bit of sharp cheddar cheese
- Repeat these layers (I did three) until you’ve used everything, ending with a cheese layer on top.
- Sprinkle dried parsley over the top.
- Cover loosely and let it rest for 10–15 minutes while you heat the oven.
- Bake in a preheated 350°F (180°C) oven for about 25 minutes, or until the top’s golden, cheese is bubbly, and a toothpick comes out clean.
- Let it cool just a few minutes, then dig in while it’s still soft, buttery, and slightly crisp on the edges.
- Perfect with soup, salad, or just plain butter and joy.
Notes
Created (made it up as I went along), Prepared, Tasted, and Tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
