The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

The Bread

Blaise Doubman

The Pioneer Woman has a recipe she calls “The Bread”. With all of the excitement and viral take off moments that lead her recipe into super star status, I expected more from it honestly. I just want not thrilled with her overall recipe. I took the basis from her recipe and make it a way that I think is better. Well, I personally like it better. The beauty about this loaf is the bottom stays attached and soaks up all of the butter and juices and spices. I really like the bottom the best!

When you go into cutting this bread be sure to cut the bread into cubes that do not go through the bottom of the bread. Also,when adding the ingredients all over the top, pull apart some of the ridges to really get all of the ingredients down inside the bread. If you try this recipe, please write to me and let me know what you think!

The Bread, my version

1 large loaf of round bread

2 sticks butter, melted

2 tablespoons fresh garlic, minced

3 tablespoons vegetable oil 

1 teaspoon onion powder

1 teaspoon paprika

2 cups shredded sharp cheddar cheese k

Start by preheating your oven to 425 degrees F. Like a large cookie sheet with parchment paper.

Place the bread on the prepared baking sheet and cut into it across and up and down, making little pockets or little pull apart cubes. Just do not poke through the bread at the bottom or base of it.

Drizzle on the melted butter. Distribute evenly the minced fresh garlic, vegetable oil, onion powder and paprika. Sprinkle on the cheese.

You can also do this by combining all of the ingredients together and then pouring it on top. You can add the cheese or not at this point.

Place in preheated oven for 30-40 minutes or until the bread is bubbly and crisp and all ingredients are melted and delicious.

Remove from the oven and allow to cool slightly before serving.

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