INGREDIENTS

INSTRUCTIONS

Cut the crust off the top and sides of the French loaf. Cut into the loaf
on an angle to make slices approx. 3/4 inch thick but DO NOT CUT RIGHT
THROUGH! The loaf should be intact on the bottom. A large loaf usually
yields 12-16 slices.
Next, combine the butter, mustard, garlic, and poppy seeds. Butter the loaf
on the top, sides, and between each cut, on each side of the cut.
Cut the cheese slices on the diagonal to make 16 triangles. Place the
cheese slices between the cuts so there is cheese between each one.
Place loaf on a foil lined cookie sheet. Tent foil around the bread leaving
the ends open. Bake at 350 degrees for 1/2 hour. When done, bread should be
golden brown and the cheese slightly browned. Either cut through the bottom
before serving or allow guests to cut off their own slice. This bread is
best eaten right from the oven.
Notes: I learned this recipe from an incredible cook for whom I babysat as
a girl. I make it by taste but think these amounts are about right. Amount
of garlic should be varied to taste and can be left out altogether for a
different taste. It's yummy either way. If your loaf is very large and
wide, you may wish to use more than one triangle of cheese in each cut.
Usually one is enough. Also, if I'm short on time, I leave all the crust on
but it's not quite as good.
Posted to EAT-L Digest  by Debra Ryckman <dryckman@SOLARWINDS.COM> on Feb
3, 1998

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