Quarantine at Home Series: Tillamook Pull Apart Cheese Bread & Miso Soup

       This is a delicious finger food add for "Salad Night", a movie snack, around the campfire, or the Charcuterie Board.  Pretty simple ingredients and preparation is easy.  If you can't find Tillamook Cheese, any commercial brand will do.  I made this with a warm soup.  This is a Tillamook Cheese recipe, but of course any cheese will do.  Important to serve WARM.  Great with soup, we chose Miso.

Cheese Bread

1 loaf crusty rustic bread (round or large oval works well, just make sure it's sweet)

1 stick Tillamook Salted Butter

1 bunch green onions, chopped, divided

2 tbsp. parsley, minced

2 cups Tillamook Farmstyle Thick Cut Triple Cheddar Shredded Cheese

1 cup Tillamook Farmstyle Thick Cut Mozzarella Shredded Cheese

1 tbsp. onion powder

1 tbsp. garlic powder

Miso Soup

5 cups chicken broth
1 cup water
4 Tbsp. Miso Paste
1/2 cup chopped green onions
1 sliced stalk Bok Choy
2 handfuls vermicelli or ramen noodles
2 poached eggs 
white pepper to taste

Soup: Mix water, broth, and miso paste with whish over medium heat till dissolved.  Bring to a boil and add noodles. Boil while stirring 5-8 minutes. Poach eggs in separate pan.  When noodles are done, remove from heat and add green onions and eggs.  Serve topped with white pepper. 

Rising dough

Simmerin' Miso Soup

Bread:  

       Preheat oven to 375°F.   I made my bread using a commercial mix, using the bread machine for just the kneading cycle.  Cut the bread loaf in a 1-inch grid pattern without slicing all the way through and place it on a lightly oiled baking sheet.  Melt butter in a small saucepan along with the onion and garlic powder.   Using a pastry brush, brush the butter into all of the cracks taking care to brush the sides of the bread.

Ready to go into oven

       Sprinkle the white and light green parts of the green onion along with the cheese into the cracks.

Bake the loaf covered with foil for 30 mins.  Uncover and bake for 15 more minutes or until cheese is melted and bubbly.  Top with remaining green onions and fresh parsley. Serve immediately. 

On the plate, ready to tear it up

"They say fingers were made before forks and hands before  knives"

Jonathan Swift 

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