Cheesy-Onion Bread Ring

Kristi Anderson fondly remembers a bread-baking scenario from her childhood. Often when company would be coming to their home she and her brother Bob and sister Leigh got to help their mother make garlic pull-aparts for the dinner.

“We’d help Mom grease two round cake pans — then she would place a loaf of frozen bread dough in each and cover them with a flour sack dish towel,” Kristi recalled. “We waited and waited for the dough to rise so that we could take turns kneading it and pulling it apart into small pieces to put back into the pans. Mom would mix liquid garlic and melted butter to pour over the top and sprinkled it with dried parsley flakes before it went into the oven. Our family just loved this rendition of garlic bread.

“It’s been fun for me to share the same experience with my own kids,” she continued. “But, in our busy lives, there usually isn’t time for us to wait for dough to rise. So when I found this recipe some years ago in the Taste of Home magazine, it reminded me of the wonderful garlicky bread bites that we used to make with Mom but this version comes together in no time.” CJK

In honor of Mother’s Day this Sunday, Kristi dedicates this recipe to her mom, Laurel Yanish, a member of St. Francis Xavier Parish in Sartell.

Cheesy-Onion Bread Ring

(Kristi Anderson)

Photo by Kristi Anderson

2 1/2 tsp. poppy seeds, divided

2 tubes (11 oz. each) refrigerated French bread

1 cup (4 oz.) shredded cheese

3/4 cup sliced green onions

6 tbsp. butter, melted

2 pieces bacon, cooked crisp and crumbled (optional)

Spray a 10-inch fluted tube pan with no-stick cooking spray. Preheat oven to 375°F.

Sprinkle 1/2 tsp. poppy seeds into the prepared pan. Cut the dough into 40 1-inch pieces; place half in pan. Sprinkle with half of the cheese and onions. Top with 1 tsp. poppy seeds and drizzle with half of the butter. Repeat layers.

Bake at 375°F for 30-35 minutes or until golden brown. Immediately invert onto a wire rack. Serve warm.

Yield: 1 loaf

A note from Kristi: The original recipe called for Swiss cheese but I’ve found that any cheese works well and that toppings you might have on hand, such as bacon bits or herbs, are welcome additions to this easy, awesome bread ring.

A note from Carol: Kristi’s attractive, savory bread is a perfect accompaniment to yesterday’s Nicoise Salad recipe and tomorrow’s Lemon Supreme Bars — give this special menu some thought for your Mother’s Day brunch.

Kristi’s other recipes on FFF are yummy Chocolate Peanut Butter Stuffed French Toast, adorable Chocolate Covered Cherry Cake Pops, sassy Avocado Salsa and gluten-free melt-in-your-mouth Peppermint Kisses.