Make This Easy Pull Away Bread With Onion Dip

Pull-away bread never goes out of style—Just ask a carb-obsessed baker geek like you.but they had a For recently revived Don’t proof your dough for hours. The pull away pan is easy, shareable and It’s cheap Appetizer spread snacks for watching soccer games. Just grab some onion dip and a round loaf (preferably football-shaped) and you’re ready to go.

Traditionally, the idea of ​​a pull-apart bread involves individual balls of dough Bake in close contact so that they stick to each other. You can season them however you like and serve them as one large centerpiece. It’s just the right amount of community for something like watching a football game. That’s it. Instead, head to the grocery store’s bakery and pick up a round, medium-sized loaf. The more rustic the better. On your way through the refrigerated aisle, pick up a tub of onion dip and a bag of shredded mozzarella.

Easy to mold and assemble. Instead of baking individual rolls into a single pan, reverse engineer your ideas (get ready for a mental explosion) and cut individual pieces. of existing bread. If you have a nice bakery nearby, or your supermarket makes quality sourdough or seeded bread, you can get fresh flavors with all the flavors from professional bakeries and homemade toast.

Dump the tub of onion dip into a medium bowl and mix in about half a cup of shredded mozzarella and any seasonings you like. trader joe’s onion dip, It’s savory, loaded with caramelized onions, and I added a touch of garlic powder, but I can see the heat of the cayenne powder complementing this pulled apart bread nicely. You can also riff on, but I recommend not adding salt. Most onion dips—This one from Trader Joe’s was no exception—It was extremely salty and despite the extensive spread of the dip across the loaf of bread, the saltiness was still noticeable.

Take a loaf of bread, turn it over, and poke holes all over the bottom with a paring knife. Don’t be shy about it. Most sourdough boules and other homemade breads have a crispy bottom. (This is great because it means more flavor. ) The downside to pulling apart is that this crust makes the physical act of pulling apart difficult. Since the bottom crust is stronger than the soft bread inside the loaf, a raft of bottom crust may remain at the end of the night. (Not a bad thing, use it for eggs in the morning.) Punching holes in the bottom creates multiple breaking points along the crust, so you don’t have to manually handle a chunk of onion in front of all your friends. , can be easily cut.

Turn the bread over so the top is facing up. Cut almost completely across the surface of the pan in a 1-inch cross-hatch pattern, stopping at the crust at its bottom. The pan should still be held together. Use a serrated knife for this—It makes slicing much easier and keeps bread from smashing.Comes with a small flexible rubber spatula Or with a spoon, spread the cheese onion dip all over the inside of each row So every bite of bread becomes schmia. Coat the top with the remaining dip, Sprinkle finely chopped mozzarella cheese on top. Bake bread at 350°F for 15 minutes or until cheese is melted and exposed bread begins to toast along top.

This appetizer melts like cheese and is full of caramelized onion flavor, making it the perfect accompaniment to any other side dish. Prepare the bread in advance.Cut, crush, wrap to prevent loss of contents Keep moist and store in refrigerator for up to 24 hours. When ready, bake as normal, but add 5-10 minutes to the baking time.

Mozzarella Onion Dip Pull Apart Bread

material:

• 10 oz onion dip
• 1/2 cup shredded mozzarella cheese (+ extra for topping)
• Garlic powder ¼ tsp
• 1 loaf of round bread

Preheat oven to 350°F. Line the sheet tray with parchment paper or foil.

Mix first 3 ingredients in medium bowl. set aside.

Poke holes in the bottom of the bread with a small paring knife or fork. Flip over, leaving the bottom crust attached, and slice the top of the bread almost completely in a crosshatch pattern. Spread the onion dipping mixture over all cut sides. Top the bread with the remaining dip and shredded mozzarella.

Bake bread on a lined sheet tray in a 350°F oven for 15 minutes or until cheese is melted and exposed bread is toasty. Store leftovers in the refrigerator. To revive, heat leftovers in a 350°F oven for 5-10 minutes.