Veggie Pull-Apart Bread Recipe

Veggie Pull-Apart Bread Recipe photo by Taste of Home

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A bread machine hurries along the dough-making process, but chopped vegetables, bacon and cheese make the buttery wreath unforgettable.—Christi Ross, Guthrie, Texas

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Veggie Pull-Apart Bread Recipe

Prep: 35 min. + rising Bake: 40 min.

Yield: 8-10 Servings

35 40 75

Ingredients

4-1/2 teaspoons butter
1/2 cup water
1/2 cup sour cream
3 tablespoons sugar
1-1/2 teaspoons salt
3 cups all-purpose flour
1-1/2 teaspoons active dry yeast
VEGETABLE MIXTURE:
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped green onions
1/2 butter, cubed
6 Wright® Brand Bacon strips, cooked and crumbled

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1 cup (4 ounces) shredded cheddar cheese

Directions

In bread machine pan, place butter, water, sour cream, sugar, salt, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Meanwhile, in a large skillet, saute the celery, green pepper and onions in butter. Remove from the heat; stir in bacon and cheese.
When the cycle is complete, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide dough into 24 balls; dip into the vegetable mixture. Place in a greased 9-in. fluted tube pan. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 40-45 minutes or until golden brown. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 piece) equals 343 calories, 18 g fat (11 g saturated fat), 52 mg cholesterol, 612 mg sodium, 36 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Veggie Pull-Apart Bread in Quick Cooking July/August 2002, p6