Soups & Sides

Smoky Poblano Pull Apart Bread

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.
30 min
Serves 4
  • 1 cup sourdough starter, fed and active
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup Smokey Poblano & Cheese Soup
  • 1 cup shredded cheddar cheese


  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.

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