There are many of my recipes that just the scent of them in the kitchen brings loads of past memories and fun times into my head.
In the summer my family used to rent a houseboat and tour around the many lakes and rivers California has … one of my favorite memories of my childhood is the smell of this bread in the oven. You knew dinner was about to be served and a sleeping bag somewhere had your name on it. When we weren’t in a houseboat it was made by Aunt Joan when Dad and Uncle Jack were watching a football game on TV.
Over the last two weeks I have been trying to perfect one of my grandmother’s cake recipes for my Uncle Shane. My father … when I told him all about what I was doing to make the cake said to me, “You know what I miss? Your Aunt Joan’s bread. Do you know how to make that?”
Well yes, I do … why? Because I watched that woman like a hawk in the kitchen. Just like I did my mother and grandmother. If it tasted great I wanted to be a part of it. Don’t try to make this bread with a fancy-schmancy loaf. My aunt was shopping near lakes and rivers in California in the 1970s-1980s; her preferred loaf was Safeway’s European-Style French Loaf; back in the day it was just French bread. Stay away from sourdough my dear North Bay folks it just doesn’t taste good with the mayo. If you don’t have a Safeway nearby any softer-crusted non-sour bread will work.
Aunt Joan's Bread
- 1 16-oz. loaf of Safeway’s European-Style French Bread – turn on its side and sliced lengthwise
- ½ cup of mayonnaise
- 8-oz. bag of shredded Cheddar Jack blend
- 1 bunch of green onions – slice thinly
- Paprika (optional)
- Step 1 Preheat stove to 350 degrees.
- Step 2 On a large cookie sheet place bread crust-side down.
- Step 3 Spread the mayonnaise evenly on top, between two sides.
- Step 4 Spread cheese evenly between two sides.
- Step 5 Spread onions evenly between two sides.
- Step 6 Dash some paprika on for color.
- Step 7 Cook for 12 to 15 minutes until cheese is evenly melted.
- Step 8 Let cool for five minutes. Cut and serve.