Stuffed Bread Bavarian

• Baking sheet
• Medium bowl
• App. 24 servings
• Preheated 350° F. oven

• 2 loaves Gonnella French Twins, crisped in oven
• 8 ounces liverwurst, cubed
• 2 packages (8 oz. each) cream cheese softened
• 1 tablespoon dry mustard
• 1/4 cup beer
• 1/4 cup chopped watercress
• 1/4 cup chopped radishes

Slice bread in half crosswise. Slice off ends of bread and reserve for another use. Scoop out bread interior, leaving about 1/4 inch thick crust. Break bread interior into small pieces, place on baking sheet and bake 15 minutes, until lightly browned. Meanwhile, blend liverwurst and cheese in bowl until smooth. Stir mustard into beer and blend into liverwurst mixture. Blend in watercress, onion and radishes. Cool crumbs. Stir into liverwurst mixture, then spoon into bread shells, packing firmly. Wrap each in foil and chill 4 hours or overnight. To serve, cut each loaf into thin slices.