Bacon Cheddar Pull Apart Bread Recipes

BACON AND CHEDDAR PULL APART BREAD

Steps:

• Cut slits into the bread in a criss cross pattern, with the cuts about 1 inch apart. Make sure to not go all the way through the bottom of the bread. Place on a baking sheet.
• In a large bowl, mix together the grated cheese, crumbled bacon and sliced green onions. Stuff the mixture into all the slits of the bread.
• Brush the bread liberally with the melted butter. Wrap the bread with foil.
• Bake in a 350F oven for 20 minutes. Remove the foil and bake for another 10 minutes.
• Remove from the oven and serve.

BACON-CHEDDAR PULL-APART BREAD

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
• Add 2 cups flour, beating with mixer on low speed just until combined. Add melted butter and 1 cup flour, beating until combined. Beat in eggs. Gradually add salt and remaining 3 cups flour, beating until a soft dough forms. (Dough will be sticky.)
• Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
• On a lightly floured surface, turn out dough. Punch dough down, and gently shape into ball. Cover and let stand for 10 minutes.
• Divide dough in half. Roll one half of dough into an 18x16-inch rectangle. Using a knife or a pizza wheel, cut dough lengthwise into 4 equal strips. Cut strips into 4x3-inch rectangles. Brush with reserved bacon drippings. Sprinkle with half of bacon, half of cheese, half of green onion, and half of red pepper. Stack rectangles one on top of the other.
• Spray an 8x4-inch cast-iron loaf pan with cooking spray, and prop pan at an angle. Stack rectangles on their sides in prepared pan. Top with any fillings that came loose. Loosely cover and let rise in a warm, draft-free place (75°) until doubled in size, about 30 minutes. Repeat with remaining dough, drippings, bacon, cheese, green onion, and red pepper.
• Preheat oven to 350°.
• Brush loaves with remaining drippings, and bake until golden brown, 40 to 45 minutes, covering with foil 30 minutes into baking to prevent excess browning, if necessary. Let cool in pans for 20 minutes before inverting onto serving plates.

PULL-APART BACON BREAD

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.

BACON PULL-APART BREAD

Steps:

• Preheat oven to 375°. In a large skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove to paper towels to drain. Separate biscuits; cut each biscuit into quarters. , In a large bowl, combine the cheese, dressing mix, oil and bacon. Place half of the biscuit pieces in a greased 10-in. fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture. , Bake until golden brown, 25-30 minutes. Cool 5 minutes before inverting onto a serving plate. Serve immediately.

BACON CHEDDAR PULL APART BREAD

Steps:

• Preheat oven to 375°F. Using a bread knife, make checkerboard pattern slices across bread, cutting about 2/3 of the way down into the bread. Grab ends of bread and bend bread a little to loosen the spaces between the slices. Stuff shredded cheese and bacon in.
• Bake for about 10 minutes until cheese bubbles. If desired, sprinkle herbs on top before eating.

CHEESY JALAPEñO-BACON PULL-APART BREAD

Steps:

• Preheat a grill to low and medium: On a gas grill, turn the center burner(s) to low and the side burners to medium; on a charcoal grill, bank the coals to the sides with a few coals in the center.
• Combine the cheddar, pepper jack, bacon, jalapeños and scallions in a medium bowl.
• Slice the bread with a serrated knife in 1-inch intervals, cutting almost all the way through. Rotate the bread 90 degrees and repeat to create a crosshatch pattern. Set the bread on 2 large stacked sheets of heavy-duty foil.
• Gently spread the bread open and brush between the cuts with 4 tablespoons melted butter. Stuff the cheese mixture into the spaces. Press the bread back together and brush the outside with the remaining 2 tablespoons melted butter; wrap in the foil.
• Once the grill registers 350˚ F to 375˚ F, set the bread in the center of the grill over low heat, cover and cook until warmed through, about 15 minutes. Pull back the foil to expose the surface of the bread (do not remove). Continue to grill, covered, until the top of the bread is crisp and the cheese melts, 10 to 15 minutes. Serve warm.

BACON-CHEDDAR PULL-APART BREAD

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
• Add 2 cups flour, beating with mixer on low speed just until combined. Add melted butter and 1 cup flour, beating until combined. Beat in eggs. Gradually add salt and remaining 3 cups flour, beating until a soft dough forms. (Dough will be sticky.)
• Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
• On a lightly floured surface, turn out dough. Punch dough down, and gently shape into ball. Cover and let stand for 10 minutes.
• Divide dough in half. Roll one half of dough into an 18x16-inch rectangle. Using a knife or a pizza wheel, cut dough lengthwise into 4 equal strips. Cut strips into 4x3-inch rectangles. Brush with reserved bacon drippings. Sprinkle with half of bacon, half of cheese, half of green onion, and half of red pepper. Stack rectangles one on top of the other.
• Spray an 8x4-inch cast-iron loaf pan with cooking spray, and prop pan at an angle. Stack rectangles on their sides in prepared pan. Top with any fillings that came loose. Loosely cover and let rise in a warm, draft-free place (75°) until doubled in size, about 30 minutes. Repeat with remaining dough, drippings, bacon, cheese, green onion, and red pepper.
• Preheat oven to 350°.
• Brush loaves with remaining drippings, and bake until golden brown, 40 to 45 minutes, covering with foil 30 minutes into baking to prevent excess browning, if necessary. Let cool in pans for 20 minutes before inverting onto serving plates.

PULL APART CHEDDAR BACON RANCH BREAD

Steps:

• Preheat oven 350 degrees.
• Using a sharp bread knife, cut the bread into about 1 inch slices from side to side going in both directions, repeating until entire loaf is cut. Do not cut through the bottom crust. It should look something like an onion mum.
• Place slices of cheese inbetween slits. Sprinkle bacon bits on bread, making sure to tuck most between cuts.
• Mix together butter and dry Ranch dressing mix. Pour over bread. If desired, dust with a couple of twists of freshly ground pepper.
• Wrap in foil the entire loaf in foil, folding to seal. Place on a baking sheet; bake for 15 minutes. Unwrap. Bake for an additional 10 minutes or until cheese is melted.

BACON CHEDDAR RANCH PULL APART BREAD

Steps:

• preheat oven to 375.
• Lightly spray a small baking tin with vegetable oil spray.
• seperate dough into 8 inch rolls.
• cut each roll into quarters.
• In a bowl mix cheese, bacon bits and ranch.
• toss each piece of dough into mixture until coated.
• place each piece, slightly overlapping into baker.
• ae 22 minutes or until top is golden brown.