By The bakery's fourteenth anniversary. March 15, 2030. Sofia's speech, year ten — a decade of speeches from the step stool, which Sofia has never abandoned because the step stool is her stage the way the coffee table was Camila's, and the stage is the declaring, and the declaring is the leadership. Chile colorado year fourteen. The recipe that has been made on this date for fourteen consecutive years is the most reliable thing in the universe — more reliable than gravity, which is inconsistent at quantum scales, and more reliable than the sunrise, which is blocked by clouds. The chile colorado is never blocked. The chile colorado is the sun itself.
Fourteen years of this date means fourteen years of choosing something you can count on — and in a bakery, that means bread. This Italian Cheese Bread is what we pull out when the speeches are done and the candles are lit, because it belongs here the way Sofia belongs on her step stool: completely, without question. If you’re going to mark a year, mark it with something that smells like this coming out of the oven.
Italian Cheese Bread
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 8
Ingredients
- 1 loaf Italian bread (about 16 oz), halved lengthwise
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup shredded provolone cheese
- 2 tablespoons fresh flat-leaf parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat. Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper.
- Make the garlic butter. In a small bowl, combine the softened butter, minced garlic, Italian seasoning, and red pepper flakes if using. Mix well until fully incorporated.
- Spread. Place both halves of the Italian bread cut-side up on the prepared baking sheet. Spread the garlic butter evenly across both cut surfaces, going all the way to the edges.
- Add the cheese. Distribute the mozzarella, Parmesan, and provolone evenly over both buttered halves. Season lightly with salt and black pepper.
- Bake. Bake for 18–22 minutes, until the cheese is fully melted, bubbling, and beginning to turn golden at the edges.
- Broil for finish. Switch the oven to broil and cook for 2–3 minutes more, watching closely, until the top is lightly browned and toasted.
- Finish and slice. Remove from the oven, scatter fresh parsley over the top, and let rest for 2 minutes before slicing into individual pieces. Serve warm.
Nutrition (per serving)
Calories: 280 | Protein: 12g | Fat: 14g | Carbs: 27g | Fiber: 1g | Sodium: 480mg