Pull-Apart Bacon Bread
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.421875000180918 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.0582525000249811 g
- Serving Size 1 1 serving (0g)
- Sodium 0.00843750000361835 mg
- Sugar 0 g
- Trans Fat 0.0114243750048993 g
- Calories 4 calories
Step-by-step
- 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 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
- Bake at 350degrees for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown.
Crusty browned edges surround soft, cheesy bread segments that yield easily to the pull of a hand while releasing savory aromas of cured pork and herbs. Processing frozen bread dough requires monitoring ambient temperature closely; if the kitchen is cool, extend the thirty-minute rise until the dough truly doubles in volume. Partial cooking of the bacon in a skillet for five minutes removes excess rendered fat before the meat meets the dough, preventing a soggy crumb structure. Olive oil brushed over the rolled dough acts as a lipid barrier, keeping the interior tender while the exterior develops a deep crust at three hundred fifty degrees. Ranch seasoning mix introduces dried buttermilk, garlic powder, and onion powder all at once, providing a concentrated hit of acidity and alliums that balances the rich mozzarella and bacon. Adapting this loaf for different dietary preferences is straightforward when working with the base components. Replace the pork bacon with smoked mushrooms or tempeh strips treated with smoked paprika and salt to maintain the savory profile while eliminating the meat. Dairy-free mozzarella alternatives melt differently than traditional cheese, so watch the foil-covered baking phase closely during the final ten to fifteen minutes to gauge browning without burning plant-based solids. Cutting the dough into uniform one-inch pieces ensures even thermal transfer during baking, preventing raw pockets inside the oval arrangement.
