Cran-Brie Baked Bread Loaf

You always see the classic Bread Bowl stuffed with cheeses or artichoke dip or even a cran-brie mixture but this is our take on it. We used a Potato Buttermilk Loaf instead because it is our favorite! We also find the bread to cheese ratio is better when we use a loaf like this instead of a true bread bowl.

Ingredients

• 1 Potato Buttermilk Loaf

• 2/3 Wheel Creamy Brie Cheese

• 3/4 Cup Cranberry Sauce

• 1-2 Tbsp. Olive Oil

• 1-2 Tbsp. Dried Parsley

• 1-2 Tsp. Pepper

• 1-2 Tsp. Salt

Directions

• Pre-heat oven to 350F degrees. Slice the top 1/4 of the bread loaf off and place on a baking sheet. Cut slits into the sides of the loaf as well to easily pull apart.

• Scoop out the center of the bread loaf and set that bread aside. Brush the inside of the loaf with olive oil then sprinkle with a little salt and pepper. Slice off the rind of the brie and cut into appropriate pieces to fill the center of the loaf. Sprinkle that with dried parsley and a little pepper.

• Spread the cranberry sauce on top (I always squish a little down below with the brie cheese too) then cover with the top part of the loaf.

• Bake about 20 minutes, remove from the oven and serve immediately.