Death by Bread
Posted: Sat Dec 31, 2016 3:16 pm
Heading to the neighbors shortly for some football and to ring in the new year. He's handling the heavy cooking, so I volunteered to bring a substantial appetizer.
We call it "Death by Bread"
Country french loaf carefully split down the center. Try to stay as close to the center as you can or else it makes things much more difficult.
With a sharp knife, carefully trim along the interior of the loaf. Leave about 1/8" from the edge. Once you do the entire perimeter, with your hands and starting at one end, carefully peel the bread back. If you can keep it intact, the results improve. Set aside for later
Fill both cavities with your favorite melty cheese. We've used Monterrey Jack, a mixture of MJ and Swiss, and a mixture of MJ and Blue (
). On this one, we just used Monterrey jack. Buy the block and slice your own. Shredded cheese is subpar for this. This used an entire block (1LB).
After you've filled the cavities, carefully put the (hopefully intact) removed bread back in place.
Carefully put the two halves back together to make an intact loaf. Then, wrap the whole shebang in bacon. Center cut or original works best. Thick Cut does not work well in my experience. It takes too long to cook and the bread soaks up too much grease. This loaf (about 16" long) took exactly 1LB of bacon to wrap. Using a toothpick, pin the bacon at the top. Trust me, you don't want to leave the ends of the bacon underneath the bread. It's a disaster.
Put it in the oven at 350. Cook it until the bacon is done. It takes some vigilance so just watch it. I don't set a timer, just eyeball it. When cooking, make sure you use a pan that has a rim, otherwise bacon grease all over the oven.
I'll post up some pictures of the cooked product tonight.
And, if you've read this all the way through, you can see why it's called "Death by Bread". There's at least seven or eight calories in there.
We call it "Death by Bread"
Country french loaf carefully split down the center. Try to stay as close to the center as you can or else it makes things much more difficult.
With a sharp knife, carefully trim along the interior of the loaf. Leave about 1/8" from the edge. Once you do the entire perimeter, with your hands and starting at one end, carefully peel the bread back. If you can keep it intact, the results improve. Set aside for later
Fill both cavities with your favorite melty cheese. We've used Monterrey Jack, a mixture of MJ and Swiss, and a mixture of MJ and Blue (
). On this one, we just used Monterrey jack. Buy the block and slice your own. Shredded cheese is subpar for this. This used an entire block (1LB).After you've filled the cavities, carefully put the (hopefully intact) removed bread back in place.
Carefully put the two halves back together to make an intact loaf. Then, wrap the whole shebang in bacon. Center cut or original works best. Thick Cut does not work well in my experience. It takes too long to cook and the bread soaks up too much grease. This loaf (about 16" long) took exactly 1LB of bacon to wrap. Using a toothpick, pin the bacon at the top. Trust me, you don't want to leave the ends of the bacon underneath the bread. It's a disaster.
Put it in the oven at 350. Cook it until the bacon is done. It takes some vigilance so just watch it. I don't set a timer, just eyeball it. When cooking, make sure you use a pan that has a rim, otherwise bacon grease all over the oven.
I'll post up some pictures of the cooked product tonight.
And, if you've read this all the way through, you can see why it's called "Death by Bread". There's at least seven or eight calories in there.
who'da thunk 
)