Can you guess what I am:

1.    I come in a plastic egg and have nothing to do with Easter.

2.    I can be pushed, pulled, snapped and popped.

3.   I provide hours of fun for less than a buck.

The Quirky Calendar pulled me in again.   Today we all celebrate the invention of Silly Putty!!!

While today’s recipe can’t be snapped or popped, it can be pulled as in Pull Apart Cheesy Onion Bread.  The instructions were a tad bit confusing or maybe it is just that I don’t normally follow instructions well.  Nevertheless, I have included a few photos to help you along.

I made this bread just to fit the QC but I tell you that it was WAY better than I anticipated it to be.  I kept going back for another “pull” after I finished the photographywhich, BTW,  I know sucks.  I was in a hurry for a birthday party coming in to the store and rushed everything.  Sorry  :  (  

How many of you remember and played with Silly Putty?  How long did yours last?!?

PULL APART CHEESY ONION BREAD  from Food and Wine Magazine

1 1/2 sticks  cold butter, 1 stick cubed

1 onion, finely chopped

1 tbsp poppy seeds

salt and pepper

1 cup coarsely shredded Gruyere cheese

2 cups all purpose flour, plus more for dusting

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup buttermilk

Preheat oven to 425.  Butter a 9×4 metal loaf pan.  In a large skillet, melt the 1/2 stick of uncubed butter.  Pour 2 tbsp of the butter into a small bowl and reserve.  Add the chopped onion to the skillet and cook over moderate heat, stirring ocassionally until softened, about six minutes.

Stir in the poppy seeds and season with salt and pepper.   Put the mixture into the refrigerator for about five minutes to cool.  Stir in the gruyere.

Meanwhile, in a food processor, pulse the flour, baking powder, baking soda and salt.  Add the cubed butter and pulse until the butter resembles small peas.  Add the buttermilk and pulse five or six times, just until a soft dough forms.

Turn the dough onto a well floured work surface and knead a couple of times.  Pat or roll into a 2×24 inch rectangle.  Spread the onion mixture on top.  Cut the dough crosswise into 10 pieces.  Stack 9 pieces onion side up, then top with the final piece, onion side down.  Carefully lay the stack in the loaf pan and brush with the reserved butter.

Bake about 30 minutes until golden and risen.  Let the bread cool for about 15 minutes before unmolding and serving.