Bacon & Cheese Filled Loaves
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
YIELD: 2 loaves (8 pieces each).
When I entered this bread for a Los Angeles County Fair contest...and I won third place! The braided, soft bread is wonderful served with a hot bowl of soup.—Marina Castle, Canyon Country, California
Ingredients
-
10 bacon strips, chopped
-
1/4 cup finely chopped onion
-
2/3 cup sour cream
-
2/3 cup shredded cheddar cheese
-
2 loaves (1 pound each) frozen bread dough, thawed
-
1 large egg, lightly beaten
-
1/2 teaspoon dried parsley flakes
-
1/8 teaspoon poppy seeds
Directions
-
1.
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove with a slotted spoon; drain on paper towels. Cool slightly.
-
2.
In a small bowl, mix sour cream, cheese and bacon mixture. On 2 greased baking sheets, roll each dough into a 16x10-in. rectangle. Spoon half the filling lengthwise down center third of each rectangle.
-
3.
On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch both ends to seal.
-
4.
Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
-
5.
Brush loaves with egg; sprinkle with parsley and poppy seeds. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks.
Nutrition Facts
1 piece: 222 calories, 7g fat (3g saturated fat), 29mg cholesterol, 445mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 9g protein.
© 2024 RDA Enthusiast Brands, LLC