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Tarragon Cheese Loaf

By: Sheryl Hurd-House  
"The distinctive taste of tarragon seasons this savory layered bread from Sheryl Hurd-House of Fenton, Michigan. 'I like to use a round loaf of sourdough,' she notes. Warm wedges are especially good with spaghetti or lasagna."

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Prep Time:
10 Min
Cook Time:
25 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (1 pound) loaf round bread
  • 1/4 cup butter or margarine, softened
  • 2 tablespoons minced fresh tarragon
  • 1 cup shredded Monterey Jack cheese
  • 2 cups shredded Parmesan cheese

Directions

  1. Slice bread horizontally into thirds; remove top section and set aside. Spread butter over the bottom and middle sections; sprinkle with the tarragon and cheeses. Reassemble loaf; tightly wrap in foil. Bake at 350 degrees F for 25 minutes or until cheese begins to melt. Let stand for 5 minutes. Cut into wedges.
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