Loaded  Bacon Cheddar Bread

Loaded Bacon Cheddar Bread

Cheddar Bacon BreadOk, so I know that almost everyone is on a diet starting today. It’s a new year after all and everyone is determined to shed those holiday pounds.

I’m totally not going to help your cause today. That said, I have a soup recipe that will be coming up in a few days that is very healthy and will balance things out. But I have to tell you, that healthy soup goes swimmingly well with this Loaded Bacon Cheddar Bread.

cheddar bacon doughA heap of freshly grated cheddar cheese and a pile of crispy thick cut bacon baked into a hearty loaf of bread that gives Panera a run for its money.

loafA cheese bread is not a cheese bread without a cheesy crust, right? And if we’ve already gone this far, what harm will a little more bacon do?

bacon cheddar loafWhen bread comes out of the oven, everyone is happy. When this comes out of the oven, everyone is speechless. While I baked this recipe in a stoneware loaf pan, you can feel free to use a standard metal loaf pan if you so desire!

4.8 from 17 reviews
Loaded Bacon Cheddar Bread
 
Author:
Recipe type: bread
Cuisine: American
Serves: 10
Prep time:
Cook time:
Total time:
 
The best bacon cheddar bread you will ever bake.
Ingredients
  • 6 cups all purpose flour
  • 3¼ cups warm water
  • 2 tsp instant yeast
  • 2 tsp salt
  • 2 tsp sugar
  • 2¾ cup cheddar cheese, fresh grated not bagged
  • 10 strips cooked thick cut bacon, chopped and divided
  • fresh ground black pepper to taste
Instructions
  1. In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes.
  2. Add flour, two cups of cheese, ½ bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don't stress if it looks messy. It will come together in the end.
  3. Cover with a towel and allow to rise in a warm place for an hour.
  4. After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together. Divide dough into two equal halves and place in standard loaf pans.
  5. Cover loaves with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes.
  6. Bake in a 400º oven for fifteen minutes. Cover loosely with foil and reduce heat to 350º and continue baking for another 35 minutes. Remove foil and allow to bake for another 10 minutes.
Notes
If the dough feels too wet, add a little more flour but know that this dough is a bit stickier than most.

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Comments

  1. Recipe is pinned for later use :) I will definitely have to pick up a bunch of bacon next time I go to the store. This looks easy and amazing

  2. Anonymous says:

    Oh My! This is a delectable looking recipe that I can’t wait to try Melanie! Bacon is always on my approved list of ingredients!!

  3. Just out of curiosity, why fresh grated not bagged cheese? I’m assuming taste reasons…

    • Patti- Good question. Fresh grated cheddar has a better flavor and melts better. The bagged stuff doesn’t really create that crispy cheese crust. So, it takes a little more effort, but it’s totally worth it to use fresh grated. :)

      • I also think bagged grated cheese contains corn starch and other stuff to keep them from sticking together. That would ruin the overall flavour and outcome, right?

        • I don’t think it would ruin the flavor, I just don’t think it would be as amazing. I figure if you are going through the effort to make bread, grating cheese isn’t too much more effort in the grand scheme of things, lol. Might as well use the good stuff.

  4. No, you’re not helping but this is unbelievably good. But I can’t wait for the soup recipe that goes with this incredibly bread!

  5. The worst part about this is that I just happen to have all the ingredients in my kitchen right now… which kind of means I HAVE to make it, right? ;) Ah well, I never really expected the New Year’s diet to last very long anyways… :D

  6. This looks divine, and it would make one decadently happy hubby. I’m curious what size of loaf pan you used. It seems like it might be a tad much for my 9″x5″ pan. I’d be so sad to lose bacony goodness to a scorched little mess on the bottom of my oven.

    • That is a great question. It is a larger stoneware pan, but I don’t know the capacity. I think you could safely split the dough in half and have two smaller loaves.

    • Cut the batch in half and make two loaves or cut off about 1 1/2 cups of the dough and use that for muffin cup or mini loaf pan loaves. I updated the recipe to suggest that for others. Thanks for the feedback.

  7. Wow, this bread looks amazing. Love the small bites oh bacon. Yeah, looks really delish!

  8. It overflowed in a 9×5 pan.

    • I’m sorry that happened for you, but this recipe has always behaved for me. Not sure how to tell you what happened since I wasn’t in your kitchen.

  9. Making this RIGHT NOW! Yum! Happy Superbowl!

  10. Made this yesterday. OMG was it delish….

  11. Luceille Coo says:

    Made this bread three times, all three of the batches were eaten up fast. Can start making it in the afternoon and be ready to eat by dinner time. I do believe that this will be a present given to my family members and friends for their birthday, Christmas or just give it to them just because. Even got it approved by a 6 and 9 year old, they wanted to have more. Taste delicious dunking it in tomato soup or by itself. I add a little bit more cheese than the recipe says, my family are avid cheese lovers so they do not mind at all.

  12. Thank you for sharing this recipe. I just pinned (and printed it). I can hardly wait to make it.

  13. I’m making this tomorrow. To go with fresh out of the ground new potato soup!! I rarely eat bread (or potatoes), but I simply can’t pass this by!!!

  14. My little neighbor can eat like a horse and she loves bread, bacon and cheese. In hospital but can’t wait til she gets home and able to eat because this be the first thing I bring to her door! Thanks tons

  15. I love, love, love this bread it is sooooo good. I found it on pinterest and had to make it the same day. I only had bagged cheddar cheese; I couldn’t wait to go to the store so I just went ahead and used it. I was shocked by how well it turned out because usually bread and I do not mix very well. I’m making it again today so my dad can have some when he gets in tonight. Thanks for sharing!

    • Melanie says:

      I am so glad that you enjoyed it! I’m even happier that you came back with the feedback. As a blogger, that’s like a Christmas present. Thank you!

  16. I know what I am making tomorrow! Glad I remembered to buy flour today!

    • Melanie says:

      Awesome Vicki!Enjoy! Make sure you save a few slices to toast the next day. So yummy with scrambled eggs!

  17. Michele says:

    If this was asked already my apologies but can this be made with a bread maker?

    • Melanie says:

      Great question! I can’t see why not. I would be mindful of your bread maker’s capacity and make sure that you don’t over fill it. Leave extra room because there is much more fat that most breads and you don’t want it dripping over the edge. Let me know if you give it a try. I’d be curious to your results!

  18. Jennifer says:

    I have a Pampered Chef stoneware pan that makes 4 small loaves, do you think the full recipe will be too much to fill all four? A friend gave me the pan years ago, and I have never used it. Thinking this might be the best ‘first’ use!!! Cannot wait to make it :-)

    • Melanie says:

      I know exactly the pan you are referring to. Those are very petite loaves. Just fill the individual pans halfway full. You may need to make two batches with the same pan.

  19. I was wondering how much 2 tsp. of yeast is..I buy yeast in the package not by bulk

  20. Lovely bread. wonderful clicks.

  21. Donna Cheatle says:

    This look OMG good! We’ll be giving this one a try over the weekend!!

  22. I’m going 2 try this in my bread machine (thru “dough” cycle). I also makes a Beer Batter Bread that I think would be gr8 w/ the added cheese & bacon

  23. How do you adjust for high altitude ? We live at 8,000 feet??

  24. My sons and daughter-in laws would absolutely love this. I have to make it for them!

  25. About to make this bread now. Looks Amazing!! How do you store any leftovers? I’m a bit worried about storing at room temp due to the bacon. Should it be refrigerated? x

    • Melanie says:

      The few times we’ve had leftovers I’ve refrigerated it and reheated it in the oven. Hope that helps!

  26. Joellen says:

    Is that a pampered chef loaf pan you’re using?

  27. You mentioned to put any extra in muffin cups, would you bake it the same way? Bacon/chedder muffins sound delicious! well so does the bread…. but portion control will be easier with muffins

    • Melanie says:

      Honestly, it doesn’t matter what shape you bake this in. It works. Little rolls or maybe even buns for burgers might be nice too. :)

  28. Jacqueline says:

    Melanie!! right now saying a prayer over my bread!! Lol, do not know what I did, followed exactly. It was really wet after the first rise. So wet, had to add 2 extra cups flour and put it directly into a large old bread pan I had. It was flopping all over, Oh Lord, its now on the second rise and I am praying it comes out because I love the recipe. Will let you know!! Anybody else had this problem??

    • Melanie says:

      Oh no! I wish I knew! I’ve made this many a time and I can’t remember a time when it was wet. Did it turn out for you?

    • Hi Jacqueline. I had the same problem. My hands were so full of soggy dough my husband had to come out and add more flour. I added at least 2 full extra cups. I’m thinking about adding 2 cups right at the beginning before the first rise. Melanie … this tastes wonderful but I have no idea why it’s so wet.

  29. WOW…..This looks wonderful…..Plan to make this real soon….

  30. I DON’T do yeast well. Many attempts at breads and pizza dough. :( I had to try this because everyone in my house LOVES bacon and cheese. THIS BREAD IS AMAZING!!!!! THANK YOU SO MUCH FOR POSTING IT!

  31. I made this today and oh my word is it ever good. I am a newbie to yeast breads and I had no problem making this simple recipe. I got two HUGE loaves from this recipe. I used bread flour (all I had on hand) instead of all purpose flour so I’m not sure if that is what caused them to be bigger but they were spilling over the top of my pans after their first 15 minutes in the oven. I dug into it as soon as it came out of the oven, I just couldn’t wait any longer. I paired it with some simple homemade chicken noodle soup and wow. It is 90+ degrees here today and probably 90%+ humidity and I am in the kitchen making soup and bread, ha ha. I have a pan that has 8 mini loaf compartments in it and I am planning on using that next time to make up a bunch and freeze them for my husband to take for his lunches to work. Yum. I am also thinking of using some mini pepperonis in place of the bacon and some mozzarella cheese for pizza bread. Thank you again for this recipe and I am sure it will be a new family favorite to be made for many, many years to come.

  32. I’m trying to make this now but after I mixed all the ingredients together and covered it with a towel to rest for an hour, the dough was super sticky and airy. I tried to kneed it but it was so sticky that no matter how much flour I placed on my hands or cutting board it was all gooey. Any thoughts on what I might have done wrong? It looks delicious and I want to do it right.

    I went ahead and scooped it into the bread pan and will bake it anyway to see what happens. LOL

  33. My dough also ended up very wet. Once I added enough flour to be able to knead without getting monster hands, I put it in my 9×5, and having made a different loaf of bread the other day, thought it’d be fine. It overflowed after the first 15. I cut that off, thought it’d be okay. Overflowed more. I also had to add about 20 minutes onto the baking time to get it to bake all the way. I added jalapenos, but I can’t believe they would add that much moisture to the recipe. I haven’t cut it open yet, but the chunks I cut off were tasty! I will try this again, though, and hopefully will have better results by splitting up the batter.

    • Ack. I’m sorry you had issues. Some people report perfect results while others mention that the dough was wet. All I can think of is that the humidity might play a part and possibly my choice of flour. I wish I had written down which brand flour I used. I’ve made this recipe many times with great results, but as I’m kneading I do know to add flour if the dough feels tacky. I’m going to add that to the notes so that people know to go ahead and add a little flour if they feel the dough is too wet. Certainly it makes sense to divide the dough for two batches.

  34. I added a little bit of onion and a small habenero to the recipie to give it a little kick, OMG! I just hope I don’t eat the whole loaf before my boyfriend gets home. I only baked 1 loaf because its just the two of us, I covered and refrigerated the other half of the batch. Do you think it will be okay for a couple days?

  35. I have a pkg of turkey bacon I need to use up so I will make it with that. This looks SOOO good! I’m kinda nervous with the half good results/half bad results but I’m going to go for it and hope for the best. As much as I love all my Longaberger dishes, I have not had good luck getting things to come out of my loaf pans. I have decided I’m going to start putting parchment paper in the pan first, hope that will work with this. ~MamaGing

  36. This is the first time I have seen your page,,, this looks sooo good and I have reading everyone’s statement and even more love your response!! I wish I could have seen it after sliced to see the interior. Thank You

  37. what temp water? and how long do you let the mixture sit? going grocery shopping now =)

    • Slightly warm water for a few minutes, like three. Just enough time for the yeast to activate. Hope that helps!

  38. I made this bread today and it was awesome! I used my bread machine on the dough cycle and the only change I had to make was to add about 1/4 cup of flour while it was mixing. Once the bread was done rising, I put the dough on the counter and it was really airy and sticky. Instead of trying to add more flour to it, I just used a bench scraper to divide it into three standard loaf pans. It rose once more and then into the oven. I had no problems with overflow but I’m thinking that if I measured more carefully, I could get four loaves out of it. The bread itself is really outstanding and I’m thinking that it’s a great recipe for gifting. Thank you for sharing!

  39. There are only 2 of us in my household. Because of this, I tend to freeze a lot of leftovers. 3 questions please: Is this bread better on the day it is baked? Does it freeze well? When defrosted, how would you suggest serving ? For example, is it only suitable for toasting or does it require reheating? The recipe looks delicious and I can’t wait to try it. Many thanks.

  40. Judy Fields says:

    Love this bread recipe. My question is do you grease or spray you bread pans to keep from sticking when you take the loaves out?

    Thanks so much
    Judy

  41. Melanie,
    thank you so much for the great idea.
    I’ve modified the recipe quite a lot adding onions, dried tomatoes cheees and bacon to the filling; whole wheat and ground flaxseeds and milk to the dough;…
    The bread that came out was absolutely delicious.
    If you wish, I’d be delighted to show it to you:
    http://sweetandthatsit.blogspot.ch/2013/09/onion-bacon-and-dried-tomatoes-bread.html
    Best regards from Switzerland

  42. Can I make rolls with this recipe? Tomorrow night is our Beer ‘n Bacon party. These would be great with dinner.

  43. OMG! I made this last night to go with homemade split pea soup. It was awesome!
    I did use bagged cheese. It was not at all sticky. I used the proofing mode on my new oven and also used 2 pampered chef loaf pans… Can I say OMGoodness enough?

    • I am so glad you liked it. It’s the perfect recipe for this time of year. Especially good with a hot bowl of soup!

  44. Charlene Barker says:

    Loved this bread, especially the crust. I added jalerpeno bk olives and it was wonderful. .thank you for sharibg this recipe.

  45. Tom Streetman (@Chimie45) says:

    Hello! Just making this recipe now here in South Korea. I just happened upon some bacon the other day at Costco, so I was obviously required to buy 6lb. This recipe looks like the perfect way to cook off that extra bacon while enticing my coworkers to try my baking!

    It’s rising now, so I hope to report back it’s deliciousness in a few hours! I’m going to make two smaller loafs, one for myself and one for my coworkers!

  46. Hi Melanie
    thanks for an awesome recipe – I agree – the BEST!!!
    I’m from Cape Town & I converted the 6 cups to 750g flour with 10g std instant yeast pack.
    I also used 1tsp salt instead of 2 because i thought the bacon would add a measure of saltiness.
    the end-result was ravaged by family & friends.
    Once again, thanks very much for a great recipe.
    PS – I used 2 x 14″ x 4″ x 3″deep loaf tins

  47. My loaves are in the oven now… They smell amazing and I can’t wait to try them!!!

  48. I’ve been looking for a similar recipe. I bought a loaf of bread at a roadside stand down the road a piece. She always puts out nice stuff. Blueberry bread made me nearly cause and accident to stop and get it! So I saw she had out on her stand a new bread called Rustic Bacon and Walnut Bread…..It smelled so good I actually just took a bite while I was driving home right off the loaf! My 12 year old daughter was laughing at me…but I had to know what was in it!! Turns out the bread was more of a bisquick texture and she had bacon green peppers and onion as well as the walnuts. It was amazing. Since I have Rheumatoid Arthritis and my baking skills have to be altered I’m going to combine the two of your recipes and go with the biscuit mix and and peppers and onion and bacon and your cheese idea. Maybe make them into muffins/rolls and have them with a cream based soup like clam chowder. Or lobster bisque. It’s pretty versatile isn’t it? Thought I’d pass along another version for anyone who can’t or doesn’t want to knead bread. Thank you so much for sharing your recipe! p.s. Whomever suggested jalapenos….excellent idea as well.

  49. I tried this for the first time today.
    I did have a problem with one of the pans over flowing but that had nothing to do with the recipe it was just the pan I used. But ohhh man is this great with some butter :)

  50. I just made this today. It was my first attempt at making bread from scratch and oh my it smelled amazing while cooking. It came out beautiful but hard on the outside. Any tips on how to have the outside not be so hard? The inside was soft and moist!

  51. OMG! this bread is to die for! I found this on accident while looking for a different recipe and i’m so glad i did! The dough is veryyyy wet/sticky but that’s pretty key to having an airy/fluffy /not dense bread! And with only 2 tsp of sugar over two loaves it contains far less than most home made breads. I did replace 2 cups of the white flower with whole wheat and may go half and half the next time. I made two (big) loaves the first time and then made mini’s (used silicone cupcake pans and cut all of the baking time in half – froze them individually). amazing breakfast/work/school snacks!

  52. Does the pan need to be greased or anything?

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