11/21/2016 Herbed Pull-apart Bread with Cheddar and Bacon
Herbed Pull-apart Bread with Cheddar and Bacon
Recipe Courtesy of Cindy Schumacher
1 cup water
2 Tbsp. butter, softened
1 large egg
¼ cup sugar
1 tsp. salt
½ tsp. each basil, oregano, thyme, & rosemary
3¼ cups bread flour
2¼ tsp. active dry yeast
1 cup shredded cheddar cheese
4 strips bacon, fried and crumbled
additional butter, melted
In bread machine, place the water, butter, egg, sugar, salt, seasonings, flour, and yeast in order.
Select dough setting. (Check dough after 5 minutes of mixing, & add 1 – 2 Tbsp water or flour if needed.)
When cycle is complete, turn dough onto a lightly floured surface. Divide into 16 portions and shape into balls. Roll balls in butter and place 8 of them in a bundt pan or large loaf pan. Sprinkle half of the cheese and bacon. Roll the remaining balls in butter and sprinkle with the remaining cheese and bacon.
Cover and let rise for about 45 minutes. Bake in 375 degree oven for 25 – 35 minutes until golden brown. Loosen sides of pan with rubber spatula if necessary.
If you don’t have a bread machine, follow these instructions:
Combine bread flour, salt, basil, oregano, thyme, rosemary and yeast in a medium bowl and set aside.
In a large bowl, combine butter, sugar, and egg with electric mixer. Add water and flour mixture alternately, gradually combining. (A standing mixer with a dough hook works best. If using a hand-held mixer, you may have to incorporate the final addition of flour and water with a wooden spoon.)
Put in a greased bowl and turn to coat. Cover with plastic wrap and a towel and let rise until double, about an hour. (Bread machine eliminates this step). Follow the instructions “When cycle is complete.”
This dough recipe is equally good just rolled into balls, allow to rise, and bake as dinner rolls (eliminating the cheese and bacon).