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Bacon-Cheddar French Bread Recipe

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This tasty loaf features a soft, tender texture with lots of flavor from cheese and Italian herbs. It's great alongside a fresh green salad and pasta.—Loraine E. Meyer, Bend, Oregon
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min. + cooling
MAKES: 32 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 6 bacon strips, cooked and crumbled
  • 1/4 cup sour cream
  • 1 tablespoon butter, melted
  • 2 teaspoons salt
  • 1 teaspoon Italian seasoning
  • 6 to 6-1/2 cups all-purpose flour

Nutritional Facts

1 slice equals 125 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 221 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the cheese, bacon, sour cream, butter, salt, Italian seasoning and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 15-in.-long loaves. Place on two greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. With a sharp knife, make five shallow slashes across the top of each loaf. Bake at 425° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Bacon-Cheddar French Bread in Country Woman Christmas Annual 2010, p47

Nutritional Facts

1 slice equals 125 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 221 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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