This savory Bacon Cheese Bread is beautiful to look at and incredibly tasty. The dough is enriched with butter and egg, then rolled with cheese and bacon for a flavorful, pull-apart loaf. One slice rarely satisfies.
Baking bread at home is satisfying and more approachable than many expect. Working with yeast can be meditative and rewarding — a freshly baked loaf elevates simple meals. This Bacon Cheese Bread pairs beautifully with soups, stews, or simply sliced and enjoyed warm for breakfast or a snack.
Table of Contents
Ingredients
- milk
- butter
- bread flour
- eggs
- sugar
- instant or active dry yeast
- salt
- cheese (firm, flavorful)
- bacon (diced)
- smoked paprika
Ingredient substitutions
While this Bacon Cheese Bread has a clear ingredient list, you can substitute several items without compromising the result:
- Plain all-purpose or 00 flour can replace bread flour if needed (avoid cake flour).
- Whole milk is ideal, but reduced-fat milk, plant milk, or even water can be used in a pinch.
- If using salted butter, reduce added salt to about 1/2 teaspoon.
- White sugar can be swapped for raw or brown sugar, or a little honey.
- Active dry yeast works fine but should be activated in lukewarm liquid first; instant yeast can go straight in.
- Sweet paprika can substitute for smoked paprika if you prefer a milder flavor.
Variations
The basic filling — cheese, bacon, and smoked paprika — is flexible. Swap ingredients to suit tastes or what’s on hand:
- Try Gruyère, Gouda, Jarlsberg, Provolone, or Colby in place of the suggested cheese.
- Use ham, salami, or other deli meats instead of bacon.
- To make a vegetarian version, omit the bacon or substitute sliced spring onions or scallions.
- For a spicier loaf, use red pepper flakes in place of smoked paprika (start with 1 teaspoon).
Instructions
Begin by preparing the dough and the filling:
- Melt the butter into the milk and allow the mixture to become lukewarm, not hot.
- Knead the milk mixture with the remaining dough ingredients in a stand mixer or by hand until smooth.
- Form the dough into a ball, place it in a lightly oiled bowl, and cover it.
- Let the dough rise until doubled in size.
- Roll the dough into a large rectangle for filling.
- Combine the filling ingredients (cheese, bacon, smoked paprika, melted cooled butter) and spread evenly over the dough.
Instructions for shaping and baking
- Spread the filling over the rolled-out dough.
- Roll the dough up into a log, starting from the long side.
- Slice the log lengthwise into two halves.
- Turn the halves with the cut sides up to reveal the layers.
- Tightly twist or braid the two pieces together.
- Compress the braid slightly if it’s too long for your loaf pan, then place it into the prepared pan and bake until golden brown and cooked through.
Tips for Success
Two main areas determine your success: dough texture and shaping technique.
- Preparing the dough: Flour amounts vary by humidity and flour brand. The dough should be smooth, springy, and slightly tacky — not too sticky or dry. Add flour gradually and adjust with small amounts of milk or water if needed.
- Shaping the dough: Braiding makes this loaf attractive and helps keep the filling contained. A small amount of melted butter in the filling acts like a glue to hold the cheese, but handle the braid gently. If the braid is longer than the pan, cup your hands around the ends and gently compress the log so it fits neatly into the loaf pan.
FAQ
This bread is best enjoyed the day it’s baked. If you need to store it, wrap it tightly in plastic wrap and place it in an airtight container in the refrigerator for up to one day. Warm the slices in the oven or toast them before serving for the best flavor and texture.
Yes. Slice before freezing if you want to thaw individual portions. Wrap the loaf or slices tightly in plastic and place inside a sturdy freezer bag or container. Freeze for up to 3 months. Thaw at room temperature or warm in foil in the oven.
Thaw slices in the toaster, or wrap the loaf or slices in foil and warm in a moderate oven until heated through. You can also thaw in the refrigerator overnight or leave wrapped at room temperature until soft.
Serving Suggestions
This Bacon Cheese Bread is excellent with vegetable or lentil soups and stews, and it makes a delicious addition to an antipasto platter. It’s also perfect simply sliced thick and eaten warm, straight from the oven.
Related recipes
Slow Cooker Minestrone, Easy Chicken and Vegetable Soup, Pizza Bread, Bacon Egg and Cheese Croissants, Mediterranean-style beef or vegetable stews — this bread complements many hearty, rustic dishes and makes a flavorful side.
Bacon Cheese Bread Recipe
Ingredients
- 1 cup milk
- ¼ cup (50 grams) unsalted butter, at room temperature
- 3½ cups (455 grams) bread flour, plus extra for dusting
- 1 tablespoon white granulated sugar
- 1 egg
- 2¼ teaspoons active dry yeast
- 1 teaspoon salt
Filling
- 2 cups grated firm cheese
- ½ cup diced bacon, excess fat removed
- 2 teaspoons smoked paprika
- 2 tablespoons melted unsalted butter, cooled
Egg wash
- 1 egg
- 1 teaspoon water
- Pinch of salt
Instructions
Prepare the dough
- Lightly grease and line an 8-inch x 4-inch (20cm x 10cm) loaf pan with nonstick baking paper.
- Heat the milk and butter over low heat until the butter melts and the mixture is lukewarm. Cool if too hot.
- Place 3 cups flour, sugar, egg, yeast, and the milk mixture into a stand mixer bowl.
- Use a dough hook and knead for 1 minute, then add the salt and knead for another 5 minutes. If too sticky, add small spoonfuls of flour as needed.
- Turn the dough onto a lightly floured surface, knead until smooth, and shape into a ball.
- Lightly oil a bowl, place the dough in the bowl and turn to coat with oil. Cover and let rise in a warm place for about 1½ hours or until doubled.
- Roll the dough out on a lightly floured surface to a rectangle about 20 inches x 12 inches (50cm x 30cm).
- Mix the filling ingredients until combined and spread evenly over the dough. Roll up starting on the long side into a log, then cut the log lengthwise.
- Place the two halves cut side up, braid or twist tightly, pinch the ends to seal, and compress the braid if necessary to fit into the prepared pan.
- Cover with plastic wrap and let rise 30–40 minutes in a warm place. Preheat oven to 350°F (180°C).
- Whisk the extra egg with water and a pinch of salt and brush the loaf with the egg wash.
- Bake 30–40 minutes until golden and cooked through. Cool in the pan 10 minutes, then turn out onto a wire rack to cool.
Notes
Preparing the dough: Flour absorption varies. Aim for a smooth, slightly tacky dough and add flour or liquid sparingly to reach the right consistency.
Shaping the dough: A touch of melted butter in the filling helps hold the cheese while braiding. Handle gently when braiding and compress the braid to fit the pan if needed.
Nutritional Estimate Per Serving
Carbohydrates: 39 g |
Protein: 17 g |
Fat: 18 g |
Saturated Fat: 10 g |
Cholesterol: 84 mg |
Sodium: 569 mg |
Fiber: 2 g
Nutritional information is an estimate. For precise values, calculate based on the exact ingredients and brands you use.
This updated post was first published on 30 May 2016