Fiesta Party Loaf

By RuthLouise

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

Preparation

Step 1

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.