![]() ![]() Serve with the bread pieces, extra garlic bread slices or vegetable crudités. Remove the bread & unwrap it, leaving in on the foil & return to the oven for a further 13 to 15 minutes or until golden. Reduce the oven temperature to 160°c & cook on shelf position 3 for 15 minutes. Dip the frozen bread cubes in melted mixture. Pour the remaining butter over the cob, allowing some to drizzle around the outside of the bread then wrap the loaf with the foil. When I make these I melt the cheese & butter together with a little cayenne pepper. Place the cob loaf on a large piece of foil & spoon the cheese mixture into the cob. Add the shallots, extra parsley & the grated cheeses & mix well. Place the cream cheese & sour cream into a bowl & mix until smooth. ![]() Cook on shelf position 3 for 15 minutes or until golden & crunchy.īrush the inside of the cob with half of the remaining butter. Brush some of the butter over the bread pieces to coat well. Cut the soft bread & the top into 3cm pieces & arrange in a single layer on the tray.Ĭombine the melted butter with the garlic & the parsley & mix well. Ree scores a touchdown with her easy, cheesy dip in a sourdough bread bowlWatch ThePioneerWoman, Saturdays at 10a9c + subscribe to discoveryplus to strea. Ingredients 1/2 stick (1/4 cup, 2 ounces) unsalted butter, softened to the point of being slightly melted 1 to 2 cloves garlic, minced 8 ounces (about 2 cups). Preheat the oven on CircoTherm to 180°c & line the universal tray with baking paper.Ĭut the top from the loaf & scoop out the soft bread from the centre leaving a 2cm shell of crust. ![]()
0 Comments
Leave a Reply. |