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BACON, CHEESE AND HERB SNACK BREAD

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SERVE AS STRIPS OR SQUARES OR SLICE AND USE FOR SANDWICHES

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Ingredients

  • 4 1/2 C. FLOUR
  • 2 PKGS RAPID RISE YEAST
  • 2 TSP. ITALIAN SEASONING
  • 1 1/2 TSP SALT
  • 2-3 GLOVES GARLIC, MINCED
  • 1 1/4 C. WATER
  • 1/4 C. OLIVE OIL.
  • 2 EGGS
  • 2 C. SHREDDED CHEESE, DIVIDED
  • 10 SLICES COOKED BACON,COURSELY CHOPPED

Details

Preparation

Step 1

COMBINE 1 1/2 C. FLOUR, YEAST,ITALIAN SEASONING,SALT AND GARLIC IN A MIXER BOWL. HEAT WATER AND OIL TILL 120-130* GRADUALLY ADD TO FLOUR MIXTURE. BEAT 2 MIN AT MED SPEED,SCRAPING BOWL OCCASIONALLY. ADD EGGS AND 1 C. FLOUR, BEAT 2 MIN AT HIGH SPEED.STIR IN 1 C. CHEESE AND REMAINING 2 C. FLOUR TO MAKE A STIFF BATTER.SPREAD BATTER ONTO GREASED 15/10 IN PAN OR RIMMED BAKING SHEET WITH AT LEAST 1 INCH SIDES.SPRINKLE WITH REMAINING CUP OF CHEESE, TOP WITH BACON. COVER LET RISE IN WARM PLACE TILL PUFFY, ABOUT 30 MIN.

BAKE AT 375* FOR 25-30 MIN. COVER LOOSELY WITH FOIL IF CHEESE STARTS TO OVERBROWN. COOL ON WIRE RACK

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