farm406
52
Bacon & Cheese Pull-Apart Bread
YIELD: 1 LOAF
INGREDIENTS:
• 1 batch Master Dough recipe
FOR THE FILLING
• 6 slices bacon, cooked and crumbled
• 3 cloves garlic, minced
• 1/2 cup finely chopped soft herbs, such as
flat leaf parsley, tarragon, chives, dill,
and thyme
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated parmesan cheese
• 2 tablespoons unsalted butter, melted
• Coarse salt
• Freshly ground black pepper
INSTRUCTIONS:
1. Punch down the dough and turn out onto a lightly floured work surface.
Divide in half. Allow to rest for a few minutes before rolling each dough
portion out into a 12x20 inch rectangle.
2. Brush each dough with 2 tablespoons of melted butter, then season with
salt and black pepper. Sprinkle the garlic, herbs, and the cheeses evenly
over the dough.
3. Cut each dough rectangle into 6 equally sized strips, a large chef's knife
works well. Using a large spatula to lift the dough, stack the strips on
top of each other. Cut the stacked dough width wise into 6 rectangles.
Stack the squares on top of each other, cut side up in a lightly greased
9 x 5-inch loaf pan. Once filled, drizzle the remaining butter over the top.
4. Cover the loaves with a clean, damp tea towel and allow to rise for
about 45 more minutes or until doubled in size.
5. Bake in a 350 preheated oven for 35 – 40 minutes, or until the dough
is golden brown on top.
6. Remove from the oven and allow to cool for 30 minutes before serving.
