Fiesta Party Loaf

Fiesta Party Loaf
Fiesta Party Loaf

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • BREAD

  • 1

    Rhodes frozen white bread loaf, thawed

  • 6

    Tbsp butter, melted

  • 1

    [0.4] oz packet dry buttermilk ranch dressing mix, divided

  • 8

    slices bacon, cooked and crumbled

  • 12

    slices pepper-jack cheese

  • 1

    green onion, thinly sliced

  • DIP

  • 2/3

    cup real mayonnaise

  • 2/3

    cup sour cream

  • reserved dry buttermilk ranch dressing mix

Directions

Thaw the bread overnight in the refrigerator. The bread dough should be thawed but still cold Spray a Bundt pan with cooking spray and set aside. On a non-stick surface, roll the bread into a 20-22 inch long rope. Mix together the melted butter and 2 tsp dry buttermilk ranch dressing mix until the seasonings dissolve. Brush the seasoned butter on all sides of the bread dough. Shape the dough into a circle and fit into the Bundt pan, pinching the ends together. Cover with plastic wrap and allow to rise in a draft free place for around 2 hours or until doubled in size. Preheat the oven to 350°F and bake for 22-25 minutes until lightly golden. Remove from the oven and cool. Use a bread knife to make cuts lengthwise across the bread. Be careful not to cut completely through to the bottom. Turn the loaf and repeat, cutting crosswise approximately 1 inch apart. Place onto a parchment lined baking sheet and return to the oven. Bake at 350°F for 5-8 minutes until the cheese has melted. Serve hot with buttermilk ranch dip. To prepare the dip: Mix together 2/3 cup real mayonnaise, 2/3 cup sour cream and the reserved dry ranch buttermilk dressing mix. Mix well. Chill until serving.

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