- 1 round loaf artisan bread, 16- to 20-ounces
- 1⁄2 cup – 3⁄4 cup Half & Half or milk
- 8 oz. Hall’s Beer Cheese (Either flavor will be great.)
- 1⁄4 cup butter or olive oil plus several tablespoons, melted
Optional mix-ins: Cooked bacon, sausage, ham, minced chives, sliced green onions, red pepper flakes, chili powder
Preheat the oven to 350.
Slice the bread as if you were cutting for sandwiches. Don’t slice all the way through — leave the bottom of the loaf intact with the bread pieces still attached. Slice the bread horizontally and vertically into 1-inch cubes. Slice the loaf in one direction first, then turn it 90-degrees and slice the other way. If any pieces fall out, put them back in place.
Melt butter and pour evenly in the cuts. Combine Hall’s Beer Cheese with Half & Half and any mix-ins. Stir the cheese and mix-ins together in a small bowl. Gently pour the cheese into the bread between the slices. Fill between the vertical slices first, then go back and fill in the spaces between the horizontal cuts, holding the slices open to allow cheese to reach the bottom of loaf. Transfer the stuffed loaf to a sheet of foil. Melt remainder of butter and brush evenly over the top.
Wrap the loaf tightly in foil and bake for 20 minutes. Uncover the top and bake for another 10 minutes, until the cheese is melted and the top of the loaf is crispy.