Wednesday, August 20, 2008

Cheese Bread

This recipe has been around my family for almost as long as I can remember. I think it came from one of my grandma's sisters, and we had it at a family reunion in Missouri in the mid-80s. I think the husband had it for the first time at my parents' house the first time we went to visit them while they still lived in TX. Then he was hooked and asks me to make it every now and then.

WARNING: It is neither diet nor cholesterol friendly, so consider yourself warned. And I'm sure you could make it diet or cholesterol friendly, but I just don't think it would be as good. Kind of like substituting fat free half and half for heavy cream. Yeah you can do it, but somehow it's just not the same.

Cheese Bread
1 loaf french bread
3/4 c. soft butter
1 c. mayonnaise
1/2 lb. mozzarella cheese

Split loaf of bread lengthwise. Mix butter, mayonnaise, and cheese. Spread butter mixture on each half. Bake bread for 25-30 minutes at 350, until cheese is melted and lightly browned. Slice into serving pieces.


Don't be put off by the mayo if you aren't a mayo fan. But, also make sure you don't use too much or you'll really taste the mayo above anything else, and that would be a shame. I've made that mistake before when I tried to eyeball everything. I'm just watching out for you guys so you don't make the same mistake. And of course I use way more cheese than is called for. I sometimes mix in other cheeses than mozzarella to jazz things up a bit. Really it's whatever I have on hand. Oh, and don't undercook it either, you want to make sure the cheese mixture is melted and gooey and delicious.

Oh man, I can't wait for dinner tonight. I meant to get going on it five minutes ago, so I'd better get my toosh in gear!

1 comment:

Jen B. said...

Oh man! That cheese bread sounds sinfully fantastic! I was drooling reading your post.