Aunt Mary Bea's Cheese Bread

Aunt Mary Bea's Cheese Bread

Details

Delicious compound butter and Swiss cheese melt together to make this an ultimate, gooey cheese bread.
  • Serves: 1 loaf
  • Active Time: 15 mins
  • Total Time: 35 mins
  • Views: 33,039
  • Success: 83%

Steps

Step 1: Making the Compound Butter

• 1/2 cup green onions
• 1/2 lb unsalted butter, room temperature
• 1 tbsp mustard powder
• 1 tbsp poppy seeds
• 1/4 tsp sea salt

Method

To start, finely mince the green onions. Make sure the butter is at room temperature. Add the mustard powder, poppy seeds and salt (if you are using salted butter omit the salt). Then add the green onions and mix everything to combine. Set aside.

Step 2: Assembling and Baking

• 1 large loaf French bread
• 8 to 10 slices Swiss cheese (preferrably processed)*

Method

To assemble the bread, first preheat your oven to 375° degrees Fahrenheit.

Slice the cheese* into triangles and set aside. Next, slice the bread into about 1" -inch thick pieces. Don’t slice all the way through though; keep the bottom intact and just slice around the edges.

Spread the compound butter liberally and evenly in between each piece. Any leftover butter goes well with grilled meats, fish and especially vegetables.

Next, place a slice of cheese in between each layer. If any pieces of bread fall off, simply glue the loaf back together with a piece of cheese.

To bake the bread, wrap it tightly in foil and bake for 20-25 minutes or until the cheese has fully melted. When checking the bread, be careful of the steam when opening the foil.

To serve, simply tear the warm bread apart and enjoy!

Chef's Notes

  • I know…“processessed cheese” but trust me it is what makes this particular combination work. I have tried this recipe with unprocessed cheese and it is not the same. This whole recipe is about splurging, so don’t worry. Go ahead and just enjoy it. Everything in moderation…

For other combinations, any savory compound butter and cheese can be used to make a delicious loaf of cheese bread.

20 Comments

  • Jackie C
    Jackie C
    Who is Aunt Mary Bea.
  • Joe G Rouxbe Staff
    Joe G
    My Aunt Mary in Toronto. I stole her recipe :)... Bea's short for Beatrice. This site just needed a gooey cheese bread for those summer barbecues...
  • Mike M
    Mike M
    Hey Joe, I made this on Saturday, threw it on the bbq for the last half hour that the ribs were roasting. My daughter had four pieces of the bread and left the yummy organic beef back ribs to rot on her plate. Even my wife had two huge slabs. Nice one. Mike
  • Angus M
    Angus M
    A winner with all my friends and family. Good recipe choice Joe and Dawn. Mary B
  • Joe G Rouxbe Staff
    Joe G
    Mary M (comment above) is the Infamous 'Mary Bea'. Thanks for sharing this winner recipe Mary.
  • Ishcah S
    Ishcah S
    this is a great recipe that any1 can prepare whether ur on a budjet or not
  • Judi G
    Judi G
    We had this with pasta and a salad and I'm pretty sure this was the hands-down winner as everybody had more than 2 pieces. NO leftovers. I will make this one again and again. I've had a request for this recipe from each of the gals who joined us. And I used the processed cheese - if it ain't broke.... Thanks again.
  • Joe G Rouxbe Staff
    Joe G
    BTW... You can send your friend the recipe by using the Envelope Icon on the top of the full recipe.
  • K A
    K A
    I actually loved the recipe ,but I think it's too cheesy especially when using processed cheese I think next time I will reduce the amount of cheese and maybe try it with another variety of cheese also I think some garlic powder will be great with it .
  • K A
    K A
    I actually loved the recipe ,but I think it's too cheesy especially when using processed cheese I think next time I will reduce the amount of cheese and maybe try it with another variety of cheese also I think some garlic powder will be great with it .
  • Brian B
    Brian B
    I made this last week. Well let's just say we almost skipped the meal and just ate the bread. It was delicious and very easy to make.
  • Steve E
    Steve E
    This is easy to make and it is so good. Everyone simply could not get enough. If you get more recpies from your Aunt ... please pass them on. What a hit !
  • Peter K
    Peter K
    I made this last night and today I am off to get a Corned Beef. I hope it doesn't fill me up before the turkey...
  • Joe G Rouxbe Staff
    Joe G
    This bread is addictive :-)
  • Patricia S
    Patricia S
    I used this as a side dish to a pasta bar I did for a friends function. I had a fair amount of pasta left over because everyone was full already from the bread. I also tried this with Gouda (being Dutch and all) very delish!! By the way Joe, has anybody told you that you look like Tony Danza:) At least from your picture anyway!!
  • Joe G Rouxbe Staff
    Joe G
    Not in a long time time, but yes...I've been called Tony Danza before...funny! Re: the bread...yes...big mistake to take this bread out early to a buffet. We used to serve this to film crews now and again, and we'd go through 15 loaves on the walk up to our catering truck if we put it out too early. Should have put a WARNING on the recipe.
  • Cathy B
    Cathy B
    I really enjoyed the flavors of this bread, but I used too much of the butter spread. It was too greasy and drippy when finished. I will use less next time and I'm sure the results will be super!
  • Lisa H
    Lisa H
    I made this for lunch today - added in a bit of garlic powder - and my goodness, it just disappeared. In fact, I think my kids ate more of this than I did. This is definitely a keeper!
  • Juliana A
    Juliana A
    Hi, i would like to know for how long can i stored any left-overs from this compound butter on the refrigerator (keeping it roll on plastic wrap)? Thank you :)
  • Ken R Rouxbe Staff
    Ken R
    Hi Juliana- The compound butter will have a decent shelf life, only diminished by the green onions which may turn a bit after a week or so. Otherwise, the butter will be fine for a few weeks as long as it's kept wrapped. Cheers!

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