This pull-apart bread appetizer is a delicious and unique way to enjoy our Smoky Poblano & Cheese soup. The bread is made with sourdough, which gives it a slightly sour flavor that pairs perfectly with the creamy soup. The bread is then pulled apart into small pieces and dipped in the soup, along with a variety of chilis and dips.
A pull-apart bread appetizer made with Smokey Poblano and cheese soup is a delicious and unique way to enjoy both bread and soup. The bread is filled with the smoky and flavorful soup. It is pulled apart into small pieces and dipped in the soup or chili.
Grease and flour a 9×5 inch loaf pan. In a large bowl, combine sourdough starter, all-purpose flour, whole wheat flour, salt, and baking soda. Stir in Smoky Poblano Cheese soup until a dough forms.
Turn dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
Punch down dough and shape into a loaf. Place in prepared loaf pan and let rise for 30 minutes, or until doubled in size.
Bake in preheated oven for 30-35 minutes, or until golden brown.
Let bread cool in pan for 10 minutes before removing to a wire rack to cool completely.
Once bread is cool, slice and serve with your favorite chilis and dips. White Chicken Chili shown
