Kitchen Garden Bread Recipe |
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Prep Time: 480 Minutes Cook Time: 45 Minutes |
Ready In: 525 Minutes Servings: 12 |
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This bread can turn out differnt each time. Why? Because you use whatever herb and fresh vegetables you have handy. Ingredients:
1 loaf round sourdough loaf (bake and serve variety) |
1/2 lb mushroom, sliced thinly |
2 medium yellow onions, sliced very thinly |
8 ounces cream cheese |
1/2-1 lb hot monterey jack pepper cheese, grated |
1/2 cup cheddar cheese, grated |
1 tablespoon brown sugar |
1 -2 cup assorted fresh vegetable, and herbs (green onions, tiny broccoli flowers, chives, parsley, cauliflower, bell peppers etc.) |
6 eggs, beaten |
1 cup milk |
Directions:
1. Oil one cookie sheet. Slice the bread in half so that you have two rounds and scoop out most of the soft center. Place on cookie sheet.
2. Sautee the onions and mushrooms until tender, adding the brown sugar and a little salt about half way through. Set aside. Sautee herbs and vegetable mixture. Set aside.
3. Cut cream cheese into 1 inch cubes and distribute evenly over both bread halves and top with the onion/mushroom mixture. Sprinkle cheddar cheese over onion/mushroom mixture. Layer 1/2 of the herb/vegetable mix over the top, sprinkle on pepper jack cheese, then top with remaining herb/vegetable mix.
4. Mix eggs and milk together with any extra herbs you like and pour evenly over bread. Cover and refrigerate overnight if possible, or for at least 8 hours.
5. The next day, bake at 375°F for 35-45 minutes until nicely browned on top and center is set. Slice into wedges with a pizza cutter or large knife. Serve hot.
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