Mohamed Shili Pioneer Woman cheesy bread is garlic-buttered French bread loaded with cheddar, Monterey Jack, Parmesan, and mayonnaise, baked until bubbly in about 25 minutes.
Ree’s Garlic Cheese Bread comes from Food Network, made during The Pioneer Woman episode “Cowboy Tailgating.” The secret is mayonnaise mixed into the cheese topping, which keeps the layer creamy and prevents it from turning greasy or separating under the broiler. Ree also makes variations with olives, jalapenos, and bacon ranch on Food Network.
The garlic cooks in melted butter on the stovetop before it touches the bread. Raw garlic baked directly on bread turns bitter and sharp, but a quick simmer in butter mellows the flavor and spreads it evenly across every slice. That two-minute step is why Ree’s version tastes like a restaurant side.
Pioneer Woman Cheesy Bread
Description
Three cheeses blended with mayonnaise and green onions, spread over garlic-butter soaked French bread and baked until golden and bubbly. Slice it thick and serve it straight from the oven.
Ingredients
Instructions
- Preheat the oven. Set it to 375F (190C).
- Make the cheese mixture. In a bowl, combine the cheddar, Monterey Jack, Parmesan, mayonnaise, 1/4 stick of softened butter, and green onions. Add salt and pepper to taste. Set aside or refrigerate until needed.
- Cook the garlic butter. Melt the remaining 1 stick of butter in a skillet over medium-low heat. Add the minced garlic and cook for about 2 minutes until fragrant, stirring so it does not brown.
- Prep the bread. Cut the French loaf in half lengthwise. Brush the garlic butter generously over each cut side, making sure it reaches the edges.
- Add the cheese topping. Spread the cheese mixture evenly over both halves of the bread, pressing it into the surface.
- Bake. Place the bread on a baking sheet and bake until the cheese is hot, bubbly, and golden in spots, about 10 minutes.
- Finish and serve. Sprinkle the chopped parsley over the top as soon as it comes out of the oven. Slice and serve immediately.
FAQs
Why does Ree add mayonnaise to the cheese mixture?
Mayonnaise contains egg and oil, which keep the melted cheese smooth and spreadable instead of breaking into greasy pools. Without it, the cheese layer separates under high heat, and you get oily patches with rubbery cheese on top.
You will not taste the mayonnaise in the finished bread. It disappears into the cheese and acts purely as a binder. Use full-fat mayonnaise because reduced-fat versions contain more water and can make the topping soggy.
Can you use a different type of bread?
Crusty French bread works best because the firm interior soaks up garlic butter without falling apart, and the crust holds the weight of the cheese topping. Sourdough is a good substitute with a tangier flavor that pairs well with the sharp cheddar.
Avoid soft sandwich bread because it turns mushy under the cheese and cannot support the thick topping. Ciabatta works in a pinch, though the large holes let cheese drip through, so spread the mixture carefully.
How do you keep the garlic from burning in the oven?
Ree cooks the garlic in butter on the stovetop first instead of putting raw garlic directly on the bread. This pre-cooking step takes only two minutes and prevents the garlic from scorching during the 10-minute bake at 375F.
Stir the garlic constantly while it simmers in the butter and pull the pan off the heat once you smell it. Garlic goes from golden to burnt in seconds, and burnt garlic tastes acrid and ruins the entire loaf.
What are Ree’s other cheesy bread variations?
On Food Network, Ree makes several versions using the same base technique. Her Olive Cheese Bread adds chopped black and green olives for a salty bite. Her Jalapeno Cheese Bread folds in chopped jarred jalapenos for heat.
Her Bacon Ranch Cheesy Bread uses a pull-apart method where you score the loaf into squares without cutting through, stuff cheese between the cuts, and drizzle ranch dressing and melted butter over the top. Each variation starts with the same cheese-mayo-butter foundation.
Can you make the cheese mixture ahead of time?
Yes. The cheese mixture holds well in the fridge for up to two days in an airtight container. Ree mentions this in her recipe, noting it also works as a cold dip with crackers straight from the fridge.
When you are ready to bake, let the mixture sit at room temperature for 10 minutes so it spreads more easily. Cold cheese topping takes slightly longer to melt, so add a couple of extra minutes to the bake time and watch for bubbling before you pull it out.
