Creamed Spinach Pull-Apart Bread

Two amazing dishes, one phenomenal loaf of crusty, cheesy, creamy, spinachy bread. I have no doubt this will blow you away.

I'm REALLY confident about that statement above. This bread will rock your world. I took two cherished side dishes and created one killer loaf. The creamy spinach mixture is scented with parmesan, onion and garlic, making it a spectacular dish on its own. Then, that supremely creamy mixture is woven into a loaf of crusty bread; one that's chewy on the inside and perfectly toasty on the outside.

As the bread bakes, the creamed spinach works its way into the chewy dough, adding flavor to every inch. And that melted mozzarella... it stretches for days.

Creamed Spinach Pull-Apart Bread

1 tablespoon all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 tablespoons butter
1/2 cup milk (I used 2%)
2 tablespoons grated parmesan cheese
10 ounces fresh baby spinach leaves (or frozen spinach, thawed and drained)
Salt and ground black pepper
1 loaf round bread of choice, such as sourdough, baby boule or ciabatta
1/2 cup shredded mozzarella cheese

Preheat the oven to 350 degrees.
In a small bowl, combine the flour, onion powder and garlic powder. Set aside.
Melt the butter in a large skillet over medium heat. When the butter is bubbly, whisk in the flour mixture. Whisk until smooth. Gradually whisk in the milk and bring to a simmer.
Simmer until the sauce thickens slightly, whisking constantly. Whisk in the parmesan cheese. Add the spinach and cook until the leaves wilt (this happens fast), stirring frequently (mixture will be thicker than traditional creamed spinach). Season to taste with salt and pepper. Remove the pan from the heat.
Slice the loaf crosswise, making several slices about 1 1/2-inches apart, without cutting all the way through the bottom (keep the loaf intact). Now make a few slices in the opposite direction, creating a cross-hatch pattern. Transfer the bread to a large piece of foil.
Fill the openings of the bread with the spinach mixture. Top the loaf with the mozzarella cheese and gently push the cheese into the openings, over the spinach mixture.
Wrap the bread in the foil and bake for 10 minutes. Unwrap and bake for 3 to 5 more minutes, until the top is golden brown and the cheese melts.
Serves 4