• Bacon And Cheddar Casserole Bread

    1 vote
    Bacon And Cheddar Casserole Bread
    Prep: 3 hours Cook: 45 min Servings: 12
    by Robyn Savoie
    381 recipes
    Chuck-full of flavor and texture, this unique loaf makes a welcome addition to picnics.


    • 2 Strips Lean Bacon
    • 1 Pkg. Active Dry Yeast
    • 1/4 Cup Warm Water (105 - 110 F)
    • 1/4 Cup Warm Milk (105 - 110 F)
    • 1 1/4 Cups Sharp Cheddar Cheese, Shredded
    • 1/2 Cup Onion, Diced
    • 1/2 Cup Red Bell Pepper, Diced
    • 2 Tbsp. Granulated Sugar
    • 2 Tbsp. Dill Seed
    • 1 Tsp. Salt
    • 1 Large Egg, Lightly Beaten
    • 2 1/2 Cups All Purpose Flour
    • 1 Tbsp. Butter, Melted


    1. Cook bacon in a skillet over medium heat until crisp, 8 - 10 minutes. Transfer to a paper towel to drain, crumble and set aside.
    2. Meanwhile, in a small bowl, dissolve yeast in warm water. Let stand 5 - 10 minutes until foamy.
    3. Mix together milk, cheese, bacon, onion, bell pepper, sugar, dill, salt and egg until blended. Stir yeast mixture into cheese mixture. Stir in flour, 1/2 cup at a time, until a stiff dough forms.
    4. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth, let rise in a warm place until almost doubled,m 1 hour 30 minutes.
    5. Grease a 2-Quart round casserole. Punch down dough. Place in prepared casserole. Cover loosely with a damp cloth; let rise in a warm place until doubled, 50 - 60 minutes.
    6. Preheat oven to 375 degrees F. Bake bread until it is golden brown, 45 minutes. Transfer casserole to a wire rack to cool slightly.
    7. While bread is still hot, brush with melted butter. Turn out onto a wire rack to cool completely.
    8. Tip: Do not use imitation bacon. The flavor is not the same. If you prefer a milder flavor, substitute Jarlsberg or Swiss cheese for the cheddar.
    9. Yield: 1 Loaf.

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