I was a complete slacker last week about posting so I apologize.
You can blame it on my 12-year old son and his baseball team. As much as I kept hoping they would lose so I wouldn’t have to keep driving 35+ miles each day to Kaysville, they kept winning. Some days we ended up being there for about 9 hours by the time they played the second game. Thankfully I had my friend Melanie there to keep me company. Funny thing is, when they did finally lose their second game and were eliminated from the tournament, I was kind of sad.
Hopefully this week I can resume some kind of normalcy and get back on track with cooking, baking and posting.
If you haven’t heard of or tried this bread you absolutely, positively need to. I’ve made this four times in the last two weeks. I served it with pork chops, chicken, spaghetti and even with pot roast. It goes with anything. It is to die for and absolutely so not healthy, but who even cares.
Just be warned that you may want/need to do several hours of cardio after eating this because if you are like me, you will not be able to stop at just one or two slices. Oh baby this is good!
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The Bread
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Pin RecipeIngredients
- 1 loaf french bread (, split lengthwise)
- 2 sticks butter ((salted), softened)
Instructions
- Preheat oven to 350 degrees.
- Spread one stick of softened butter on each half of the loaf.
- Place on a cookie sheet and bake for 10 minutes, or until butter is melted and starting to soak into the bread.
- Crank on broiler and broil bread for 3 to 5 minutes, watching the whole time. Remove when butter has started to brown and blacken. Don’t under-broil it! The flavor is the best when the butter is deep, dark and almost black.
- Slice into strips and serve immediately.
Recipe Source: The Pioneer Woman
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