Bacon Bread Recipes

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BACON BREAD



Bacon Bread image

A beautiful and fragrant savory loaf in the style of tea bread that is best when served warm from the oven, yet also delicious lightly toasted with fig spread. If you make it the day before, cool completely before wrapping and storing at room temperature.

Time 50m

Yield Serves 24

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for greasing
8 slices bacon, chopped
1 3/4 cup whole wheat pastry flour
1 cup finely chopped collard greens (from about 1/2 bunch)
1/2 cup finely grated Pecorino Romano cheese
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/3 cup reduced-fat (2%) milk
4 eggs

Steps:

  • Preheat the oven to 425°F. Oil a 9x5-inch loaf pan; set aside.
  • Cook bacon in a large skillet over medium-high heat until just crisp, 8 to 10 minutes.
  • Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside to let cool.
  • In a medium bowl, toss together flour, greens, cheese, baking powder, salt, pepper and cooled bacon.
  • In a large bowl, whisk together milk, oil and eggs.
  • Add flour mixture to milk mixture and fold together just until combined.
  • Transfer to prepared pan and bake until cooked through and deep golden brown, 30 to 35 minutes.
  • Set aside to let cool until warm; and then run a knife around the edges to loosen and turn out the loaf. Cut into slices and serve.

Nutrition Facts : Calories 80 calories, Fat 3.5 grams, SaturatedFat 1 grams, Cholesterol 35 milligrams, Sodium 160 milligrams, Carbohydrate 7 grams, Protein 3 grams

PULL-APART BACON BREAD



Pull-Apart Bacon Bread image

I stumbled across this recipe while looking for something different to take to a brunch. Boy, am I glad I did! Everyone asked for the recipe and was surprised it called for only five ingredients. It's the perfect treat to bake for an informal get-together. -Traci Collins, Cheyenne, Wyoming

Provided by Taste of Home

Time 1h15m

Yield 16 servings.

Number Of Ingredients 5

12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

Steps:

  • In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat., Arrange pieces in a 9x5-in. oval on a parchment-lined baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled., Bake at 350° for 40 minutes. Cover with foil; bake 15 minutes longer or until golden brown.

Nutrition Facts : Calories 149 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 621mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

DEE'S BACON BREAD



Dee's Bacon Bread image

Make and share this Dee's Bacon Bread recipe from Food.com.

Provided by Dienia B.

Categories     Yeast Breads

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons yeast
1 tablespoon honey
1 cup water
1 tablespoon bacon grease
3 slices crisp bacon
3 cups flour
2 eggs
bench flour

Steps:

  • Proof yeast in warm water with honey.
  • Add rest of ingredients
  • Knead until smooth
  • Let rise until double.
  • Punch down and put in bread pan that has been greased with bacon grease.
  • Bake at 375 degrees for 20 minutes or until bread is browned.

Nutrition Facts : Calories 460.9, Fat 9.2, SaturatedFat 3, Cholesterol 102.7, Sodium 183.8, Carbohydrate 77, Fiber 3.1, Sugar 4.7, Protein 15.9

BACON BREAD



Bacon Bread image

Savory, slightly smoky bacon bread is an easy white sandwich bread studded with crispy bacon. It's fantastic for all kinds of sandwiches but especially grilled cheese with tomato soup!

Provided by Marye Audet-White

Categories     Bread

Time 3h

Number Of Ingredients 7

7-1/4 cups all-purpose flour
2 tablespoon light brown sugar
1-1/2 teaspoons kosher salt
2 packages active dry yeast
2 1/2 cups warm water
1/3 cup bacon drippings
3/4 pound bacon (crisp-cooked and crumbled)

Steps:

  • Add yeast and sugar to 1/2 cup of the water. Stir to dissolve and allow to bubble.
  • Add the rest of the water.
  • Mix 2 cups of flour into the water and blend well.
  • Allow this sponge to rise for 30 minutes.
  • Mix 2 more cups of flour, bacon grease, bacon, and salt into the sponge and beat on slow speed.
  • Add the rest of the flour, a little at a time to make a soft dough.
  • Turn out on a floured kneading board and knead for 5 minutes or until smooth and elastic.
  • Oil the ball of dough and put it into an oiled bowl to rise for one hour or until doubled. (I used bacon grease)
  • Punch the dough down and divide into 3 parts.
  • Form each part into loaves and place in greased pans.
  • Allow to rise until doubled, about 30 minutes.
  • Preheat oven to 375F
  • Brush the tops of the loaves with bacon grease.
  • Bake for 30 minutes or until loaves sound hollow.
  • Remove from pans and cool before slicing.

Nutrition Facts : Calories 127 kcal, Carbohydrate 8 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 149 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BACON RANCH CHEESY BREAD



Bacon Ranch Cheesy Bread image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8

1 cup grated Monterey Jack cheese
1 cup grated Cheddar cheese
1 tablespoon chopped fresh parsley
8 slices bacon, partially cooked and chopped
2 green onions, white parts thinly sliced, green parts thinly sliced and reserved separately for garnish
1 round artisan or sourdough loaf
1 stick (8 tablespoons) salted butter, melted
2 tablespoons ranch dressing mix

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
  • Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
  • Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

BACON BREAD PUDDING



Bacon Bread Pudding image

Provided by Ayesha Curry

Categories     dessert

Time 50m

Yield 6 appetizer or 12 main-course servings

Number Of Ingredients 9

12 slices thick-cut bacon
4 ounces breakfast sausage, casing removed
4 large eggs
1 cup half-and-half
Kosher salt and freshly ground black pepper
One small loaf brioche or challah (about 14 ounces), cut into 1/2-inch cubes (about 4 cups)
1 cup shredded Cheddar
2 tablespoons finely chopped red bell pepper
2 tablespoons chopped scallion

Steps:

  • Preheat the oven to 400 degrees F. Arrange the bacon, closely spaced, on a rimmed baking sheet. Bake, flipping halfway through, until the fat is rendered and the bacon is lightly browned but not at all crisp, about 10 minutes. Drain on paper towels.
  • Meanwhile, add the sausage to a medium nonstick skillet over medium heat. Cook, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Drain alongside the bacon.
  • Reduce the oven temperature to 375 degrees F. Beat the eggs and half-and-half in a large bowl. Season with 1/2 teaspoon salt and a generous grinding of black pepper. Fold in the bread cubes and the cooked sausage and let soak for 5 minutes.
  • In a 12-cup muffin tin, line each cup with a slice of the bacon, making a ring so the ends overlap. Divide the bread mixture among the cups, using a tablespoon to keep it neat. Sprinkle the tops with half of the Cheddar, followed by the red pepper and scallion and then the rest of the Cheddar.
  • Bake until puffed and golden and a tester inserted into the center comes out mostly clean, about 20 minutes. Remove the bread puddings from the muffin tin with a fork. Serve hot or warm.

PULL APART BACON BREAD



Pull Apart Bacon Bread image

A great breakfast treat. Along the lines of monkey bread, but with bacon and cheese instead of cinnamon.

Provided by seesko

Categories     Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb bacon
3/4 cup chopped onion
3 (16 1/3 ounce) cans pillsbury buttermilk biscuits
1/2 cup shredded cheddar cheese
1 teaspoon vegetable oil
3/4 cup chopped green pepper
1/2 cup margarine

Steps:

  • Cook bacon until crisp. Drain and crumble.
  • Place oil in skillet and sauté onions and peppers until tender.
  • Cut each biscuit into fourths and place in bowl. Mix in peppers, onions, bacon, cheese and margarine.
  • Put into 10 inch tube pan (sprayed).
  • Bake at 350°F for 30 minutes.
  • Remove from pan immediately.

BACON ROLL UPS II



Bacon Roll Ups II image

I was given this recipe at a party a long time ago by the hostess. It is a really easy appetizer to make and always the first one to disappear. Toothpicks are necessary to secure these little roll ups.

Provided by Putertym

Categories     Appetizers and Snacks     Wraps and Rolls

Time 55m

Yield 20

Number Of Ingredients 3

1 (1 pound) loaf white bread, crusts trimmed
1 (8 ounce) package cream cheese, softened
1 pound sliced bacon, cut in half

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut each slice of white bread in half horizontally. Spread with cream cheese. Tightly roll each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread. Secure with toothpicks.
  • Arrange roll ups in a single layer on a medium baking dish. Bake in the preheated oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.

Nutrition Facts : Calories 203.4 calories, Carbohydrate 11.9 g, Cholesterol 27.8 mg, Fat 14.9 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 6 g, Sodium 376.8 mg, Sugar 1 g

BACON BREADSTICKS



Bacon Breadsticks image

Nothing is easier then these delicious breadsticks. They are perfect for breakfast or as a side to a hot bowl of soup or stew.-Gail Sykora, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 2

6 bacon strips, halved lengthwise
12 breadsticks (about 5 inches long)

Steps:

  • Wrap a piece of bacon around each breadstick. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake at 375° for 20-25 minutes or until bacon is crisp.

Nutrition Facts : Calories 156 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 220mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

BACON CORNBREAD



Bacon Cornbread image

Come and get it! Bacon flavors this true southern-style buttermilk cornbread. It's perfect for soups and stews and to complete southern-cooked meals.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 10

1 1/2 cups yellow cornmeal
1/2 cup Gold Medal™ all-purpose flour
1/4 cup vegetable oil or shortening
1 1/2 cups buttermilk
4 slices bacon, crisply cooked and crumbled
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs

Steps:

  • Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
  • Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
  • Bake 25 to 30 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 155, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg

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