SigMT

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 350º 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. B A C O N & C H E E S E P U L L - A P A R T B R E A D SiG MT 73

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