PULL-APART BACON BREAD
I stumbled across this recipe while looking for something different to take to a brunch. Boy, am I glad I did! Everyone asked for the recipe and was surprised it called for only five ingredients. It's the perfect treat to bake for an informal get-together. -Traci Collins, Cheyenne, Wyoming
Provided by Taste of Home
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat., Arrange pieces in a 9x5-in. oval on a parchment-lined baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled., Bake at 350° for 40 minutes. Cover with foil; bake 15 minutes longer or until golden brown.
Nutrition Facts : Calories 149 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 621mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
CARAMELIZED ONION AND BACON PULL-APART BREAD
Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
- Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
- Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
- Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.
BACON-ONION BREAD
Savory quick bread flavored with bacon and onions. Delicious and unusual for sandwiches to go with soup or toast to go with omelets. The quality of the bacon will make a difference in the taste, so it's worth the extra cost for the good stuff. Plain nonfat yogurt can be used in place of the cottage cheese or sour cream to lower the calories.
Provided by littleturtle
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to top third position, and pre-heat oven to 350°F.
- Coat 9"x5"x3" loaf pan with cooking spray.
- In a skillet, cook the bacon just until crisp.
- Using a slotted spoon, transfer bacon to paper towels to drain; then coarsely dice.
- Discard all but 2 tablespoons of the bacon grease.
- Add onion, and saute over medium-low heat until tranlucent (2-3 minutes).
- In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.
- Blend together the eggs, cottage cheese, and butter until smooth; then stir in the bacon and onion.
- Pour the wet ingredients over the dry ingredients and mix together just until combined (Do NOT over mix).
- Spoon batter into the prepared loaf pan, smoothing it on top.
- Bake in pre-heated oven for 50 minutes or until tester comes out clean when inserted.
- Turn out onto a wire rack to cool before slicing.
Nutrition Facts : Calories 219.7, Fat 13, SaturatedFat 5.8, Cholesterol 58, Sodium 497.6, Carbohydrate 18.5, Fiber 0.7, Sugar 1.5, Protein 7
BACON RANCH CHEESY BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
- Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
- Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.
BACON-ONION BREAD (BREAD MACHINE)
This is awesome and foolproof! Great for sandwiches or toast. Even my 9-year-old (who doesn't often make requests) can't get enough of it! OK to substitute sour cream or cottage cheese for the plain yougurt, although it might up the calorie count.
Provided by Meredith K.
Categories Breads
Time 4h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Put the ingredients in the bread machine in the order recommended by the manufacturer.
- (Mine says wet stuff first, so I do the flour and yeast last-- the order of everything else doesn't matter.) Press START on the machine!
- (I personally prefer Light crust setting.).
Nutrition Facts : Calories 1797, Fat 21.7, SaturatedFat 11.8, Cholesterol 51.7, Sodium 3828.1, Carbohydrate 338.2, Fiber 12.1, Sugar 48, Protein 56.6
BACON DATE BREAD
There is a standing joke among friends that when I'm asked to bring a dish to a party, it always contains bacon. My partner loves bacon-wrapped dates and my grandmother got me hooked on date-nut bread, so I made a sweet and salty combination of these recipes.-Terrie Gammon, Eden Prairie, Minnesota
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add green onions to drippings; cook and stir over medium-high heat until tender, 1-2 minutes. Cool slightly., In a large bowl, whisk flour, baking powder, sugar, salt and cayenne. In another bowl, whisk eggs, sour cream and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1 cup cheese, dates, bacon and green onions (batter will be thick)., Transfer to a greased 9x5-in. loaf pan; sprinkle with remaining cheese. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 211 calories, Fat 13g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 267mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
MILE HIGH CRISPY BACON AND ONION BREAD - BREAD MACHINE
I could not believe how high this bread was - and it was an experiment too! Wonderful flavours of bacon & onion with just a smidge of mixed herbs. Just crisp up your bacon & fry your onion, and then it all goes in the breadmaker for a delectable bread! Just think - you can have an English Breakfast just by adding some scrambled eggs on top of a slice of this bread!
Provided by French Tart
Categories Yeast Breads
Time 17h10m
Yield 1 Loaf of Bread, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Fry your bacon in it's own fat in a frying pan and when nearly crispy & cooked, add the diced onion. Stir around thoroughly & continue to cook until the bacon is crispy & the onion soft.
- Drain well & allow to cool slightly.
- Put the ingredients into your bread machine in the order that is written in your manual; mine is wet first & dry last.
- Make sure that the yeast does not come into contact with the liquid.
- Select the 1 kilo or 2lb setting on White Rapid or White Normal; choose your crust finish.
- Do not add the bacon and onion to the Extras tray - there is too much!
- Add the bacon & onion when extras are added in the cycle - towards the end of the kneading time.
- When cooked, take out straight away with OVEN GLOVES & turn out to cool on a wire cooling rack.
- If the paddle stays in the bread - remember to take it out BEFORE cutting the bread.
- Serve with butter, eggs, cheese or by its self with salad.
- This is also wonderful toasted too!
Nutrition Facts : Calories 633.8, Fat 11.6, SaturatedFat 1.6, Cholesterol 0.8, Sodium 898.2, Carbohydrate 113.5, Fiber 4.3, Sugar 5.5, Protein 16.6
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