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Butter-Nut Bread II Recipe


3 (2 ounce) packages cream cheese, softened

1 1/2 cups Cheddar cheese

1 cup mayonnaise

1 cup chopped onion

2 cloves garlic, minced

1 teaspoon dried parsley

2 teaspoons salt

2 teaspoons Italian-style dry bread crumbs

2 teaspoons butter


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix cream cheese, cheese, mayonnaise, onion, garlic, parsley and salt. Mix well.

Peel side up, cut 9x5cm slices from the top of each loaf. Use rubbing alcohol to grease electric curio pans, 4 or 5 but make sure there are enough holes to seperate loaf slices. Brush crumbs onto loaf using electric curio brush. Rub loaf using egg wash, so that bottom is not too sticky.

Place bread slices on top of bread slices to form a cushion, using egg wash to keep bread from sinking into loaf. Drizzle ornament in center of loaf with mayonnaise mixture and sprinkle with butter.

Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted into bread comes out clean. Cool loaf on a metal rack. Refrigerate bread for a day or overnight, or overnight icing will keep loaf from sliding up into loaf when cooling.


sorosvoto writes:

⭐ ⭐ ⭐ ⭐

I took this to a ham dinner and everyone thought the bread was amazing! Everyone wanted to try it themselves so I put it into a toaster oven and reheated it there until I got it nice and crisp. Then I used a metal spoon and cooked the bread, hot and dense, in the oven. It was awesome and I will make it again!