Name: Cheesy Garlic Stuffed Bread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 Servings
Cuisine: American

From the Cook

1/4

Warning0 allergens identified

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Preheat the oven to 350℉.

In a small bowl, combine the first six ingredients; set aside.

Cut bread diagonally into 1-in. slices to within ½ in. of bottom of loaf. Repeat cuts in opposite direction.

Arrange cheese slices in cuts. Drizzle butter mixture over bread.

Wrap loaf in foil; place on a baking sheet.

Bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Butter Infusion Technique 🧈
Mix softened butter with garlic powder, celery salt, and onion powder at least 30 minutes ahead to allow flavors to fully meld and distribute evenly throughout the bread.
Sourdough Scoring Strategy ✂️
Make deep, angled cuts into the sourdough at 45-degree angles before stuffing to create pockets that hold the cheese mixture while maximizing crispy surface area during baking.
Cheese Selection & Temperature 🧀
Use room-temperature Monterey Jack and shred it fresh rather than pre-shredded to ensure smooth, even melting without gummy texture or separation.
Dijon-Lemon Flavor Balance 🍋
Add lemon juice to Dijon mustard (1 tablespoon lemon per 2 tablespoons mustard) to cut richness and brighten the overall flavor profile while preventing the bread from tasting one-dimensional.
Final Crisping Finish 🔆
Increase oven temperature by 50°F in the last 2-3 minutes of baking to achieve a golden, crispy exterior while keeping the interior cheese perfectly gooey and melted.