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Queso Blanco Pull-Apart Bread
Posted By Kelly On February 26, 2013 @ 12:25 pm In Appetizers and Dips,Baking,Beer,Bread, Rolls and Biscuits,Featured Articles,Recipes,Tex-Mex | 14 Comments
Get ready, it is time for cheesy carbs and free stuff!
First, the free stuff! I have been a busy girl over the last year writing and photographing my own cookbooks, and shooting the photos for other cookbooks. It has been a labor of love – and many, many cuss words. That said, I am giving away two of these books, one written by me the other photographed by me. The first is a signed copy of Moufflet, my cookbook featuring recipes for sweet and savory muffins, spreads and toppings. The second is Martha Pullen’s Southern Family Cookbook, a book that is filled with recipes and stories from Martha’s family in Alabama. I am proud of the work I did on these books and that is why I want you have a chance to win a copy of each! You can get all the details for the contest as well as enter here. Good luck!
Now, let’s discuss this recipe for a moment. I have been craving bread lately. Stress is a carb trigger for me, and I care not who knows it. There is nothing that can beat the flavor of homemade bread fresh out of the oven. In fact, my favorite homemade bread is jalapeno cheese bread where the bread is streaked with cheddar cheese and bits of spicy jalapeno. I have been kicking the idea of a pull-apart bread around for a while now, and decided to take my beloved jalapeno cheese bread and transform it. This bread combines beer, a blend of tangy white cheeses, and (probably too much) butter to make a loaf of bread that is addictive and unforgettable.
This is the kind of bread you will want to share with others. It would be perfect for an informal party – perhaps for a sporting event or even the holidays – where you want your guests to dig in and get hands-on with their food. Possibly the best part of this recipe is the crispy edges, where the cheese melts against the sides of the buttered pan and becomes crispy and brown. Just thinking about it is giving me a mild case of the vapors! I served this bread with 8 ounces of cream cheese whipped with 1/3 cup of extra spicy salsa, which is also great on tortilla chips and can do double duty on the appetizer table. Serve this bread warm for the best results. It is much easier to pull apart warm, and the cheese gets gooey! If you want to make it earlier in the day – which is fine, too – just wrap it in foil and heat it for 15 minutes at 350 F just before you plan to serve it.
Enjoy, and don’t forget to enter that contest!
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