Saturday, June 15, 2013

Pain de Campagne Cheese Bread

This is a spin on Ree Drummonds Buttered Rosemary Rolls, The recipe is on the blog.
They are a favorite at our family gatherings.
Her rolls are amazing and so is this recipe.

1 round loaf of Pain de Campagne Bread ( French Country Bread), unsliced
Emmenthaler Cheese, sliced
1/2 C Butter, melted
1/4 C chopped Fresh Rosemary
1/2 C chopped Green Onion ( the entire Onion)
Sea Salt

Using a serrated bread knife, cut a cross hatch pattern in the bread without cutting all the way through, about 1" apart.
Place a slice of Cheese in between all of the slits in the bread 
Brush the loaf with Butter
Sprinkle with Sea Salt
Sprinkle with Rosemary
Wrap the loaf completely in foil

Bake at 350 degrees for 15 minutes
Uncover the bread, leaving it on the foil
and continue baking for an additional 10 minutes
Drizzle with additional butter
Serve immediately

Peace in the Kitchen!

No comments:

Post a Comment