There are just some things you can’t go wrong with, in my book. For instance, bacon. Bread. Cheese. These are a few of my favorite things! (cue Julie Andrews!)
This pull-apart bread features those favorite things together in one delicious savory treat. The bread is soft and fluffy, the bacon is crisp and delicious, and the cheese adds another level of flavor that I enjoyed very much.
The preparation is quite easy, too! I think this would be a wonderful thing to eat after the whirlwind of Christmas gift opening, with a cup of coffee or cold milk. It smells amazing as it bakes! I made it recently when my sons had a few friends over, and they all loved it. This makes me happy.
I also shared this recipe and another on KLTV-7. Click here to see the video.
Now here’s the recipe; I can’t wait for you to come back to tell me how you and yours liked it!
Pull-apart Bacon Bread:
One pound loaf of packaged frozen bread dough, thawed. (available in your grocer’s freezer near rolls and biscuits.)
2 TBS olive oil
1 cup shredded mozzarella cheese
12 oz pkg of bacon, cooked and broken into pieces (or use precooked bacon, but I would not advise using bacon bits like Bac-Os)
1 one-ounce package of ranch dressing mix
Roll out the dough to one-half inch thickness on a floured surface. Rub down surface of dough with one tbs oil. Cut dough into one inch pieces and place in large bowl.
Add cheese, dressing mix, and bacon to bowl, and drizzle with another tbs olive oil. Mix until all of the bread chunks are coated.
Place mixture in a greased or sprayed bundt pan. Spread out evenly. Cover and allow to rise or 30 to 60 minutes. (the longer it rises, the taller the finished product will be. Good, either way!)
Bake at 350 degrees for about 20 minutes; cover with foil and bake for 10-15 minutes more. Bread will be nicely browned on top.
Let cool in pan for five minutes, and then turn out on decorative plate. Serve warm.
(adapted from a Taste of Home recipe)
Copyright 2012 Stephanie Hill Frazier. All rights reserved.