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Veggie Pull-Apart Bread

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

8-10 ServingsPrep: 35 min. + rising Bake: 40 min.

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

2 of 2

Veggie Pull-Apart Bread (continued)

Directions (continued)

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.

Nutrition 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.