Cheesy Cranberry Sourdough Loaf (Print Version)
# Ingredients:
→ For the Stuffed Bread
01 -
1 large round sourdough loaf
02 -
8 oz Brie cheese, cut into slices
03 -
1/2 cup cranberry sauce (store-bought or homemade)
04 -
3 tbsp unsalted butter, melted
05 -
2 cloves garlic, minced
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1 tbsp fresh rosemary, finely chopped
07 -
1 tbsp fresh thyme, finely chopped
08 -
Salt and pepper to taste
09 -
Fresh parsley (optional, for garnish)
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
Using a serrated knife, slice the top off the sourdough loaf, creating a lid. Hollow out the center of the loaf by carefully removing most of the bread, leaving about 1-inch around the edges.
03 -
In a small bowl, combine the melted butter, minced garlic, rosemary, thyme, salt, and pepper.
04 -
Place the hollowed-out loaf on a baking sheet. Brush the inside of the loaf with the garlic herb butter mixture. Layer slices of Brie cheese inside the bread, then spread a generous amount of cranberry sauce on top of the Brie. Continue layering until the bread is filled.
05 -
Place the top of the loaf back on and brush the outside with the remaining garlic herb butter. Wrap the bread in foil and bake for 20-25 minutes, or until the Brie is melted and the bread is golden.
06 -
Remove the foil and allow the bread to cool slightly. Garnish with fresh parsley if desired. Slice and serve warm.
# Notes:
01 -
You can use homemade cranberry sauce for a fresher taste, or opt for store-bought if you're short on time.
02 -
This recipe is customizable: feel free to add more herbs or use different cheese varieties (like goat cheese or cheddar) for variation.
03 -
Serve with a side of crackers or fresh veggies for an extra crunch.