Pulled Garlic Bread

Ingredients:

  • 1 loaf crusty bread
  • 1 stick butter, softened
  • 6 cloves garlic, minced
  • 1 tbsp. chopped parsley
  • 2 tsbp. Parmesan cheese
  • ¼ tsp. freshly ground pepper

Cheese dip

  • 3 tbsp. butter
  • 1 tbsp. annatto/atsuete seeds
  • 1 tsp. chili flakes
  • 1 tsbp. All purpose flour
  • 1cup water
  • 1 pack 125ml all purpose cream
  • ¼ tsp. ground nutmeg
  • ¾ grated cheese

Procedure:

1. Create slices on the crust of the loaf (1 inch apart). Repeat on the other side to make hash mark making sure base is intact.
2. Mix butter, garlic, parsley, cheese, and pepper. Spread evenly on the spaces in between the bread. Place Crusty plate on low rack. Bake using Hot Blast mode. For both MC32K & MC35R : Select Hot Blast (/). Set to 180C for 15 minutes.
3. Combine butter and annatto seeds in a pan. Gently heat for 2 minutes. Strain and discard seeds.
4. For the cheese dip, heat annatto, butter and chili flakes in a sauce pan. Add flour and cook for 1 minute while stirring continuously. Stir in water and all purpose cream. Season with nutmeg. Stir in ¾ of the grated cheese and pour into an oven safe container.
5. Top with ¼ of the grated cheese and bake using Hot Blast mode. For both MC32K & MC35R : Select Hot Blast (/). Set to 180C for 5 minutes.
6. Serve cheese dip with Garlic Bread.
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