Fiesta Party Loaf
- 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
- 2/3 cup real mayonnaise
- 2/3 cup sour cream
- reserved dry buttermilk ranch dressing mix
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.