This is a fun, pleasant and tasty way to start off an evening with friends or family, and is straightforward to make. Although you might need an extra pair of hands to keep the bread still while you are cutting it and loading it with cheese. Straightforward to make it will be a hit with everyone, and of course you can always change the cheese and the topping to experiment with the final flavours.
Serves from 6 to 8. Preparation about 15 minutes. Cooking about 35 minutes. Total 50 minutes.
1 Bloomer Loaf, fresh. Approximately 1.5 kg
400 gm/12 oz/2 cups Cheddar/Gouda/Parmesan
125 gm/4 oz/ ½ cup of Butter
3 Cloves of Garlic minced
1 bunch/125 gm/4 oz/ ½ cup Spring Onions/Scallions/Green Onions
2 Teaspoons of Poppy Seeds
Using a very sharp bread knife, cut the loaf down the length and across the width, down to the bottom crust but not through it. The cuts need to be about 2 cm/1 inch apart or there about.
Place the loaf on cooking foil, and on a baking tray
Put slices of cheese into the cuts. An extra pair of hands can be useful here, because once the loaf has been cut it takes on a life of its own.
Melt the butter in a frying pan and add the spring onions and the garlic, and saute gently until they have softened. Season well.
Spoon the onion and garlic mixture all over the top of the loaf. Sprinkle the poppy seeds over the top.
Fold up the foil around the loaf and seal it by folding over the edges.
Bake for 25 minutes in a pre – heated oven set to 180 C/350 F/Gas 4/Moderate for about 20 minutes.
Unseal the foil and fold it back and put the loaf back into the oven to allow the cheese to melt for about 15 minutes.
Finally you could add chopped red and/or yellow pepper to bring a little extra colour to the topping.