Cheesy Pull-Apart Bread

This marvelous quick bread comes courtesy of Food & Wine magazine.  I've been making it for years, and it never fails to please.  It's essentially a biscuit dough baked as a loaf with a super delicious filling of sauteed onions, poppy seeds and cheese.  While it's best fresh and warm, do let it cool down for about 15-20 minutes before breaking into it.  You can also make it a day or two in advance and re-heat it before serving.

Make the cheesy onion filling:

1 T butter
1 med onion, finely chopped
1 T poppy seeds
1 C grated Gruyere cheese
salt and pepper to taste

1.  Melt the butter in a skillet.  Add the onions and saute until soft and transparent, about 8 minutes, stirring occasionally.

2.  Remove from heat.  Stir in poppy seeds.  Cool to room temperature.

3.  Stir in grated cheese.  Season with salt and pepper to taste.  Set aside until assembling the bread.

Make the bread:

2 C flour
2 t baking powder
1/2 t baking soda
1 t salt
1 stick chilled butter, cut into 8-10 chunks
1 C buttermilk
1 recipe cheesy onion filling (see above)
2 T melted butter

1.  Pre-heat oven to 425 degrees F.

2.  Butter a 9" x 4" metal loaf pan.  Set aside.

3.  In a food processor or a bowl, combine the dry ingredients (flour, baking powder, baking soda and salt) until well mixed.

4.  Add the butter and pulse the food processor or cut in the butter with two knives until the mixture resembles a coarse meal.

5.  Add the buttermilk and pulse 5-6 times in the food processor or gently stir just until a dough begins to form.  Do not over mix.

6.  Turn the dough out onto a floured surface and knead a few times until the dough comes together.  Then shape into a 2" x 20" rectangle.

7.  Spread the cooled onion cheese mixture on top of the dough.

8.  Cut into 10 pieces.  Stack 9 pieces of dough on top of one another with the onion cheese mixture on top.  Place the tenth piece on top, onion mixture down.

9.  Carefully lay the stack in the prepared loaf pan and brush with the melted butter.

10.  Bake at 425 degrees F for about 30 minutes until golden on top.

11.  Cool in the pan for 15-20 minutes.  Remove from pan and and serve warm or wrap and store for later use.  Re-heat in oven before serving.

Today's bounty included:

From Cuyama Orchard:  Gala apples;

From Jaime Farms:  Radishes, green leaf lettuce, broccoli, and kale;

From Jimenez Family Farm:  Carrots, leeks, rainbow swiss chard, dill, cilantro, Albion strawberries, and winter squash;

From K and K Ranch:  Thompson grapes, Chandler walnuts, and yellow onions; and

From Polito Ranch:  Hass avocados.

Enjoy!

Shelley