Cheesey Poppy Seed Bread

Cheesy poppy seed bread

I’ve had this bread on my mind for a while. It’s something I’ve only made a handful of times and it makes for a dense, albeit very flavorful side. When I committed to making it, I knew I would pair it with something light.  As a result, for dinner last night we had Fattoush Salad with Chicken and a slice, or two, of this ooey-gooey bread.


  • 1 loaf of bread (Italian, French, or Sourdough)
  • 1/2 cup butter, melted
  • 2 1/2 tsps. poppy seeds
  • 1/2 cup green onions, sliced
  • 1 lb. Monterey Jack cheese, shredded


Preheat oven to 350 degrees. Slice the bread, without cutting all the way through. Between the slices, insert the cheese. Mix the butter, onion, and poppy seeds together and pour all over the bread. Wrap the bread with aluminum foil, cover the top of the bread lightly. Bake for 15 minutes. Uncover the top and sides of the bread and bake for an additional 10 minutes. Transfer to a cutting board to cool slightly and finish cutting all the way through.

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