Bacon Onion Cheese Bread Recipe

 

AuthorSteve Nubie
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Wow! Is this recipe packed with flavor. This is a bacon-onion cheese bread that’s easy to make starting with the dough setting on your bread machine. You finish it in the oven because you have to roll up the bacon, onion and cheese as a filling. This bread is a little complicated to make and takes some time, but it’s worth it. This bread is great for grilled cheese sandwiches, as a foundation for French toast and is great just to eat as a side dish with a soup or salad. The key is to make sure the bacon is crisp and the onions caramelized to give it a flavorful punch.

DOUGH INGREDIENTS:
 1 cup of milk at 110° F. /43° C.
 1 tsp. salt
 2 tsps. onion powder
 2 tbsps. softened butter
 3 ¼ cups of bread flour
 2 tsps. bread machine or active dry yeast
FILLING INGREDIENTS:
 16 ounces (one pound) sliced bacon
 1 1/2 cups finely diced onions
 1/2 teaspoon ground black pepper
 1 teaspoon paprika
 1 cup of shredded parmesan or asiago cheese
FOR GLAZE AND BAKING PAN:
 1 large egg with 1 tbsp. of water for glaze
 1 tbsp. Bacon fat to glaze baking pan
DIRECTIONS
1

Put the dough ingredients into the bread machine pan and select the dough setting. Add the ingredients in the order listed in the ingredient list.

2

While the bread machine is making the dough, prepare the bacon/onion/cheese stuffing.

3

Brown the bacon until crisp and remove to a plate layered with paper towels to drain. Reserve 3 tablespoons of the bacon fat. Chop the bacon into bits and place into a bowl.

4

Brown the onions until brown and caramelized in 2 tablespoons of the bacon drippings. Drain on paper towels and add to the bacon in the bowl and toss with the pepper, paprika and shredded cheese. Reserve until later. Put aside 1/3 of this mixture to top the bread after glazing with the egg wash.

5

After the dough cycle is complete, roll out the dough to an 8 x 18 inch rectangle. Brush with some of the egg wash and spread some of the filling across the surface. Roll the dough and place into a 9 x5 inch bread baking pan that has been oiled with some of the bacon fat.

6

Glaze the top of the loaf and top with the remaining topping at let rise for 45 minutes to an hour. Pre-heat the oven to 350° F/ 145° C and bake for 30 minutes or until browned.

7

Let rest for 10 minutes and slice and serve.

Ingredients

DOUGH INGREDIENTS:
 1 cup of milk at 110° F. /43° C.
 1 tsp. salt
 2 tsps. onion powder
 2 tbsps. softened butter
 3 ¼ cups of bread flour
 2 tsps. bread machine or active dry yeast
FILLING INGREDIENTS:
 16 ounces (one pound) sliced bacon
 1 1/2 cups finely diced onions
 1/2 teaspoon ground black pepper
 1 teaspoon paprika
 1 cup of shredded parmesan or asiago cheese
FOR GLAZE AND BAKING PAN:
 1 large egg with 1 tbsp. of water for glaze
 1 tbsp. Bacon fat to glaze baking pan

Directions

DIRECTIONS
1

Put the dough ingredients into the bread machine pan and select the dough setting. Add the ingredients in the order listed in the ingredient list.

2

While the bread machine is making the dough, prepare the bacon/onion/cheese stuffing.

3

Brown the bacon until crisp and remove to a plate layered with paper towels to drain. Reserve 3 tablespoons of the bacon fat. Chop the bacon into bits and place into a bowl.

4

Brown the onions until brown and caramelized in 2 tablespoons of the bacon drippings. Drain on paper towels and add to the bacon in the bowl and toss with the pepper, paprika and shredded cheese. Reserve until later. Put aside 1/3 of this mixture to top the bread after glazing with the egg wash.

5

After the dough cycle is complete, roll out the dough to an 8 x 18 inch rectangle. Brush with some of the egg wash and spread some of the filling across the surface. Roll the dough and place into a 9 x5 inch bread baking pan that has been oiled with some of the bacon fat.

6

Glaze the top of the loaf and top with the remaining topping at let rise for 45 minutes to an hour. Pre-heat the oven to 350° F/ 145° C and bake for 30 minutes or until browned.

7

Let rest for 10 minutes and slice and serve.

Bacon Onion Cheese Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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