1. Prepare the Bread:
– Preheat your oven to 350°F (175°C).
– Carefully cut the top off the sourdough loaf and hollow out the inside, leaving about an inch of bread around the edges. Reserve the removed bread for another use.
2. Make the Garlic Herb Butter:
– In a small bowl, combine the melted butter, minced garlic, chopped parsley, chopped thyme, salt, and black pepper. Mix well.
3. Assemble the Filling:
– In a separate bowl, combine the brie cheese pieces and cranberry sauce. Stir gently to mix.
4. Fill the Bread:
– Brush the inside of the hollowed-out sourdough loaf with the garlic herb butter mixture.
– Spoon the brie and cranberry filling into the bread, packing it in gently.
5. Bake the Stuffed Bread:
– Place the stuffed sourdough loaf on a baking sheet.
– Brush the top of the loaf with any remaining garlic herb butter.
– Bake in the preheated oven for about 25-30 minutes, or until the bread is golden brown and the cheese is melted.
CRAB STUFFED CHEDDAR BAY BISCUIT WITH A LEMON BUTTER SAUCE
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