Bread Round Stuffed With Baked Cheese
|White bread loaf||1 Pound (Firm Textured , About 6 Inches In Diameter, Round Loaf)|
|Shredded part skim mozzarella cheese||1 Cup (16 tbs) (Coarsely Shredded)|
|Part skim ricotta cheese||3⁄4 Cup (12 tbs)|
|Sweet green pepper||1 Small, cored, seeded, and finely chopped|
|Sweet red pepper||1 Small, cored, seeded, and finely chopped|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
Place an oven rack in the middle of the oven and a second rack underneath it, then preheat the oven to 400° F.
Slice 1 inch off the top of the bread and set it aside.
Scoop out the center of the bread, leaving a 1/2 inch shell; set aside.
Cut the scooped-out bread into 1 1/2 inch cubes and set aside.
Combine the mozzarella and ricotta cheeses, green and red peppers, Parmesan, cumin, garlic powder, salt, and white pepper in a medium-size bowl.
Spoon the mixture into the bread shell and replace the top.
Wrap the loaf snugly in foil, then place on an ungreased baking sheet and bake on the middle oven rack for 1 hour.
Meanwhile, spread the bread cubes on an ungreased baking sheet, place on the lower rack, and bake, uncovered, until crisp and golden about 10 minutes.
Carefully remove the foil, lift off the top, and stir the cheese filling until creamy.
Replace the top, slightly askew, and center the stuffed bread on a large round serving platter.
Surround with the bread cubes.