Bloomin' Onion Bread

Original Recipe HERE

This was an easy, novel way to serve bread.  It could be part of a regular meal or be used as finger food at a party.  Though I don't know if I'd want to eat something that a bunch of people had been digging around in and ripping apart.  OK, scratch that...stick with keeping it as a dinner side dish and shared only with your nearest and dearest.

I kept the bread warm by leaving it wrapped and on the baking sheet.  I think this made the bottom crust too crispy and meant we were scraping at the last layer of bread.  Next time I'll put it, still wrapped, on a cooling rack.  Also, the pieces didn't pull apart as easily as I thought they might; we all used forks and knives to eventually remove larger portions and dissect them further on our plates.  A bit more work than anticipated, but worth it nonetheless.

1 unsliced loaf sourdough bread [or other round bread loaf]
12-16 ounces Monterey Jack cheese, shredded
1/2 cup butter, melted
1/2 cup finely diced green onion
2-3 teaspoons poppy seeds
(1) Preheat oven to 350 degrees.
(2) Cut bread lengthwise and widthwise, approximately 1" between slices, without cutting through the bottom crust.
(3) Place on foil-lined baking sheet. Sprinkle cheese slices between cuts, separating bread and pushing cheese down into slice marks.
(4) Combine butter, onion, and poppy seeds. Drizzle over bread.
(5) Wrap in foil; place on a baking sheet. Bake for 15 minutes
(6) Unwrap bread; bake 10 minutes or until cheese is melted.  Do not allow to burn.

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