Easy pull apart loaf

Move over cob loaf and garlic bread, you’ve got competition with this easy pull apart loaf from Christie Whelan Browne. For an unforgettable starter to share with friends, try this sourdough loaf, stuffed with buttery garlic, spinach, sour cream and cheese that is far simpler to make than individually buttering garlic bread slices or removing the core of a cob loaf to bake your dip in. Less hands-on work in the kitchen and more time spent with your guests!

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

The Soup Party

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 50 g butter, softened
• 3 spring onions, thinly sliced
• 2 tsp finely chopped rosemary
• 2 garlic cloves, crushed
• 250 g frozen chopped spinach, thawed and squeezed of excess moisture
• ½ cup sour cream
• 500 g tasty cheese, coarsely grated
• ¼ cup finely grated parmesan, plus extra to serve
• 1 crusty oblong white sourdough loaf
• ½ small bunch flat-leaf parsley, roughly chopped

Instructions

1. Preheat the oven to 170˚C (fan-forced) or 190˚C (conventional). Line a baking tray with baking paper.
   
2. Melt the butter in a small saucepan over medium heat. Add the spring onion, rosemary and garlic to the pan and cook, stirring for 2 minutes, or until fragrant. Stir through the spinach, sour cream and the cheeses. Cook, stirring, until just melted. Remove from the heat.
   
3. Using a sharp knife, diagonally score the bread in cuts about 4 cm apart. Spoon the spinach and cheese mixture between the cuts, then transfer the stuffed bread to the tray.
   
4. Bake for 10 minutes, or until lightly golden and crisp. Remove the bread from the oven. Sprinkle with extra grated parmesan and parsley and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Soup Party

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G