Pin It I bought a sourdough loaf on a rainy Saturday with no real plan, just the urge to make something warm and shareable. My friend was coming over and I wanted something casual but impressive. I sliced into that round loaf, stuffed it with butter and cheese, and watched it transform in the oven into something golden and irresistible. The smell alone made her text me from the driveway asking what I was baking. That night, we tore into it with our hands, laughing at the cheese strings and garlic on our fingers.
I made this for a game night once and nobody touched the chips. Everyone hovered around the tray, pulling off warm chunks and going back for more. One friend called it dangerous because she couldnt stop eating it. I realized then that this bread wasnt just a side, it was the main event. It turned a regular Tuesday into something people still bring up months later.
Ingredients
- Sourdough loaf: The crusty outside and soft inside make it perfect for holding all that butter and cheese without getting soggy.
- Unsalted butter: Softened butter spreads easily into every crevice and lets you control the salt level.
- Garlic cloves: Fresh garlic brings that punchy aroma that fills your kitchen and makes everyone hungry.
- Fresh parsley: Adds a bright herbal note that balances the richness of the cheese.
- Fresh chives: Optional but they give a mild oniony sweetness that pairs beautifully with garlic.
- Mozzarella cheese: Melts into gooey strings that make every pull apart piece satisfying.
- Cheddar cheese: Brings sharp flavor and a gorgeous golden color when it melts.
- Parmesan cheese: Adds a salty nutty finish and helps the top get crispy and golden.
Instructions
- Preheat and prep:
- Heat your oven to 180°C and line a baking tray with parchment so cleanup is easy. This also keeps the bottom from sticking.
- Cut the bread:
- Use a serrated knife to slice diagonally into the loaf about 2 cm apart, stopping just before you hit the bottom. Rotate it and cut again to make a grid pattern that opens up like a flower.
- Make the garlic butter:
- Mix softened butter with minced garlic, parsley, chives, salt, and pepper until smooth and fragrant. The smell at this stage is already worth it.
- Spread the butter:
- Gently pull apart the bread sections and brush or spoon the garlic butter into every cut. Dont be shy, get it deep into the crevices.
- Stuff with cheese:
- Tuck the mozzarella, cheddar, and Parmesan into the cuts, distributing evenly. Pack it in so every bite has cheese.
- Bake covered:
- Wrap the loaf loosely in foil and bake for 15 minutes. This steams the bread and melts the cheese without burning the top.
- Finish uncovered:
- Remove the foil and bake another 8 to 10 minutes until the cheese bubbles and the top turns golden. The edges will crisp up beautifully.
- Serve hot:
- Let it cool for just a minute, then tear into it while its still steaming. The cheese will be molten and perfect.
Pin It The first time I brought this to a potluck, someone asked if I ordered it from a bakery. I laughed and said no, just a loaf and some butter. That compliment stuck with me because it reminded me that the best dishes dont need to be complicated, they just need to be made with care. This bread has become my go to whenever I want to feel like a generous host without the stress.
Flavor Variations
Swap cheddar for Gruyère if you want something nutty and sophisticated, or use Monterey Jack for a milder creamier melt. I once added a pinch of red pepper flakes to the butter and it gave the whole loaf a gentle warmth that people loved. You can also toss in some crumbled bacon or sun dried tomatoes between the cuts for extra richness.
Storage and Reheating
Leftovers keep in the fridge wrapped in foil for up to two days. Reheat in the oven at 160°C for about 10 minutes until the cheese softens again. Microwaving works in a pinch but the bread loses its crisp, so I always recommend the oven. Honestly though, this rarely makes it to day two in my house.
Serving Suggestions
This bread shines as a starter before pasta or grilled meats, but Ive also served it as the main attraction with a big salad on the side. It pairs beautifully with a crisp white wine or a light lager. One night I set it out with marinara for dipping and it disappeared in minutes.
- Serve it on a wooden board for a rustic presentation.
- Garnish with extra parsley or a drizzle of olive oil before serving.
- Let guests pull it apart themselves, it makes the meal feel interactive and fun.
Pin It This bread has a way of turning any gathering into something warmer and more memorable. I hope it brings as much joy to your table as it has to mine.