In Winnsboro, Texas, Dorothy Collins often stirs up a "round" of this cheesy bread. "With just six ingredients, the moist bread mixes up in just minutes," she reports. "Of course, it gets gobbled up quickly, too!"
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- 3-1/2 cups biscuit/baking mix
- 1/4 cup sugar
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 6 bacon strips, cooked and crumbled
- 1 egg
- 1-1/3 cups milk
- In a large bowl, combine the biscuit mix and sugar. Stir in cheese and bacon. Beat egg and milk; add to cheese mixture just until moistened. Pour into a greased and floured 9-in. springform pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove sides of pan and serve warm. Yield: 1 loaf.
Originally published as Bacon Cheddar Round in Country Woman January/February 1999, p40
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