Bacon cheddar bread is a moist and flavorful bread, and one of our all time favorites!
Several years ago I began baking breads for my family. I started out with the typical bread machine, but discovered that the breads were often very dense, hard and not very good.
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Later, I discovered that you could used the bread machine to make the dough, then let the dough rise naturally in your baking pan and bake it in the oven. The results were a much better bread.
I got rid of the bread machine years ago, but this is one of the breads that I made very often for my family, and still do.
Watch the Bacon Cheddar Bread Video Tutorial
More Helpful Links:
- Chunky Bacon & Apple Cheddar Bread
- How to Make Homemade Pumpernickel Bread
- Swiss Onion Bread
- What’s Wrong with my Bread!? | A Yeast Bread Troubleshooting Guide
You can also make this with turkey bacon. If you do, add a little butter or duck fat to cook it in, as turkey bacon is very lean.
Bacon Cheddar Bread
- 3 c white bread flour
- 1 Tb bacon drippings
- 1 1/4 c warm water
- 1 1/2 tsp salt
- 2 1/4 tsp yeast
- 1 Tb sugar
- 1 1/2 – 2 c grated sharp cheddar cheese, divided
- 8-10 slices bacon, fried crispy, and chopped into 1/2 inch pieces, divided
- milk for brushing, about 2 tsp
- To begin, you’ll cook 8 to 10 slices of bacon until they are brown and crispy. Place the cooked bacon on a platter lined with paper towels, and reserve 1 tablespoon of the bacon drippings from the pan.
- Grate 1 1/2 to 2 cups of sharp cheddar cheese, and then chop up your bacon into about 1/2 inch pieces.
- In your mixer’s bowl, combine the flour, bacon drippings, salt, yeast, sugar and warm water. Set aside 1/3 cup of the grated cheese and the chopped bacon. Add the remaining cheese and bacon to the mixer.
- Turn your mixer on and mix with the dough hook for 10-14 minutes or until a beautiful and elastic dough is formed.
- Form the dough into a ball and place it in a lightly oiled bowl. Cover it with a cloth and place it in a warm place to rise until it is doubled in size – about an hour.
- On a lightly floured surface, divide the risen dough in half and form each half into a loaf. Place the loaves on a baking sheet several inches apart.
- Cover and let rise for another hour until they are again doubled in size.
- When they are risen, preheat your oven to 375 degrees. Gently brush the tops with a little milk. Take your reserved bacon and cheese and sprinkle them over the tops of the loaves.
- Bake for 25-30 minutes or until you have beautiful, golden loaves. Cool them for a few minutes on a cooling rack. They can be eaten warm or room temperature.
Nutritional information is auto-generated and the accuracy is not guaranteed.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Article: Why I Quit Eating Pork