Family classics · veggie
Stuffed pull-apart bread from the kettle
A round loaf, scored crosswise and stuffed with garlic butter, cheese and spring onion, baked indirect until the crust is golden brown. Onto the table on its board — and everyone tears off their own piece.
Ingredients (sharing round for 12)
- 1 round white or sourdough loaf
- 150 g butter, softened
- 3 cloves of garlic, crushed
- Bunch of parsley and 4 spring onions, finely chopped
- 200 g grated mature cheese
- Pinch of chilli flakes
Method
- Score the loaf crosswise down to two centimetres above the base — don't cut all the way through.
- Mix the butter, garlic, parsley and chilli flakes and work the mixture deep into all the cuts.
- Push the cheese and spring onion into the openings and wrap the loaf loosely in aluminium foil.
- Bake indirect for 20 minutes at around 180°C; open up the foil and give it another 5 minutes for the crust.
- Serve on the board, in the middle of the table.
Tip from the guru
Put the bread on the grate the moment the meat goes to rest — the sharing round lands at exactly the right time.
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