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Veggie Pull-Apart Bread

 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 King Arthur Unbleached 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 bacon strips, cooked and crumbled
  • 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

2 of 2

Veggie Pull-Apart Bread (continued)

Directions (continued)

  • 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.