Deadhead Bread

For all of you Grateful Dead fans, this is NOT a Jerry Garcia bread.
Believe it or not, there are two meanings to the word "dead head".
The first meaning is to "deadhead your herbs", which means to pinch back the heads of the flowers to encourage new growth, kind of a like a haircut.

The second meaning for "Dead Head": a name given to fans of the American jam band, the Grateful Dead. In the '70s, a number of fans began traveling to see the band in as many shows or festival venues as they could, selling tie dye t-shirts and burritos, earning money to pay for their travel expenses to see the band, also spreading peace and love wherever they went.

OK, now we are on the same page (I hope).
This bread is a FANTASTIC way to use the snippings of your herb garden, by just deadheading whatever good green stuff you have.
Here is my recipe. It is delicious, I promise you, or your money back.

Start w/ a loaf of bread (I use a bastone, a baguette is too skinny).
Cut the bread in half lengthwise, and hollow out the bottom half to create a 1/2" cavity.
Stuff the bottom half of the bread w/ the following mixture: (this mixture will stuff 2 loaves of bread)

2 tbsp. chopped fresh basil
2 tbsp. chopped fresh scallions (or chives)
2 tbsp. chopped fresh arugula
2 garlic cloves, minced
1 cup of shredded Fontina cheese (you can also use mozzarella or whatever you like)
1/4 cup of olive oil

*(above photo is how the bread looks BEFORE will be a melted, crispy delicious cheesey bread!).

After you have stuffed the bottom of the bread, place top half over & press loaf together firmly. Wrap tightly in foil.
Bake bread about 30 minutes in a 350 oven.
You can make this a day ahead, and keep in the fridge overnight until ready to bake. People will scream w/ delight!


Jeni said…
This sounds really good!
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