Blooming Onion Bread

I made this Blooming Onion Bread for Super Bowl Sunday last week, and had forgotten how much I like it, and was kicking myself (not too hard) for not making it sooner.
I did make my own bread, cause I love the No-Knead bread, it's quick and easy to make. But, next time I make this, I'll bake the bread a day earlier, cause it was really hard to cut. 
This is easy, quick and a little bit fiddly but so worth it.
Cause it's ooey and gooey and cheesy and yummy and ...
You get the drift. 

Here's a few pictures of the process with the recipe following:
After baking the bread, you need to cut it. (you don't need to bake your own bread, but I did for this)

And if it's nice and fresh, it's a little hard to cut.
Before you shove the cheese into the cuts, place it on a piece of foil, cause it's kinda hard to pick up the bread and transfer it after you've made all those cuts and then stuffed them with cheese.  Believe me, trust the voice of experience.
Next up is placing the cheese into every little slice you cut. 

Mix the melted butter, chopped green onions and poppy seed together, and either spoon or pour over the cheese stuffed bread as evenly as you can. 

Look at that lovely cheese...

yield: 1 loaf - Serves about a dozen peopleAuthor: Sid's Sea Palm Cooking (adapted slightly from Changeable Table)print recipe

Blooming Onion Bread

prep time: 15 MINScook time: 45 MINStotal time: 60 mins

This cheesy bread is perfect to serve before a game, with some soup, or just because you want a gooey, cheesy appetizer.

INGREDIENTS:

• 1 loaf Sourdough or Artisan Bread, day old is best.
• 1 lb. Monterey Jack Cheese, cut into slices
• 1/2 cup melted butter
• 1/2 cup or more, green onion, finely chopped
• 3 teaspoons Poppy Seed

INSTRUCTIONS:

1. Start by cutting the bread in slices, width wise and lengthwise, but not cutting through the base. You want to have some nice little squares going. This can get a little tricky, use a good sharp bread knife to cut it into the squares.  Place on a large piece of foil. 
2. Then take a bunch of green onions, and cut them up into a fine mince almost. I cut the onions lengthwise, and then chop them from there. Melt the butter and throw in the onions and poppy seed, set aside. 
3. Next cut the cheese up into slices and then cross cut them into small pieces. I forgot to take a picture at this point, so you'll just have to look at the pictures to get an idea of how big to make them. After you get the cheese cut up, you then place the slices in the bread between the cuts.    Shove the cheese down as far as you can, in-between the cuts.You really want the cheese to melt into the bread. 
4.  I then took the bread and placed it on a larger piece of foil, one big enough to wrap around the bread. After that, I stirred up my mixture of butter, onions and poppy seed and spooned it over the bread, somewhat evenly.
5.  Wrapped it up and placed it in a 350 deg. oven for 20 minutes, then unwrapped it, and boosted the heat on the oven up to 375 deg. and let it cook for another 15 minutes or so. 
6. I would suggest placing a serrated knife by the plate, as people want to be able to cut all the way through to get some of the crusty bottom as well when they grab some of the bread.

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