Blooming Bread
1 (1-pound) loaf of unsliced sourdough bread
12 ounces Monterey Jack cheese
1/2 cup melted butter or margarine
3 teaspoons poppy seeds
1/4 teaspoon Worcestershire sauce
1/2 bunch green onions, chopped (for after freezing)
On counter, lay two 2-foot-long foil sheets in a cross shape. Put bread on center of cross shape. Cut with serrated knife into 1-inch thick slices.
Turn bread and cut into 1-inch thick squares.
Slice cheese into 1-inch wide strips. Insert cheese slices in cuts of bread. Stir poppy seeds, butter and Worcestershire sauce together.
Drizzle over half of the bread. Stir again and finish drizzling.
Fold foil up tightly. Add more foil if freezing for a long time, or place in a 2-gallon freezer bag. Freeze.
To cook, thaw bread for 30 minutes. Leave wrapped in foil, place in 350-degree oven and bake for 15 to 20 minutes.
Unwrap bread and bake another 10 minutes, until all the cheese is melted. Then sprinkle with sliced green onions and serve.
Makes 16 servings.
Per serving: 214 calories; 13.5 g fat (8 g saturated fat; 57 percent calories from fat); 15 g carbohydrates; 35 mg cholesterol; 349 mg sodium; 8 g protein; 1 g fiber.