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Bacon-Cheddar French Bread

 Bacon-Cheddar French Bread
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
32 ServingsPrep: 25 min. + rising Bake: 15 min. + cooling


  • 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


  • 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).
  • 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.
  • 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.
  • With a sharp knife, make five shallow slashes across the top of each

2 of 2

Bacon-Cheddar French Bread (continued)

Directions (continued)

  • 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).
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.