Twice-Baked Bacon And Cheddar Bread Recipe

The bulk of this recipe is handled by pantry staples. To make this twice-baked bread, lukewarm milk and granulated sugar help get instant yeast ready to go. Feel free to substitute in active dry yeast if that's what you have on hand. Bread flour, with its high protein content, helps create an elastic dough with good gluten development, yielding a crusty exterior and a feathery interior. All-purpose flour can be used in a pinch. Kosher salt enhances the flavor of the dough, and unsalted butter is added slowly to help create richness and a tender, buttery crumb. 

After the pull-apart loaf is baked, each section is opened up and stuffed with crumbled bacon and sharp cheddar cheese. Feel free to swap the bacon with turkey bacon if needed, and the cheddar for any type of cheese you prefer, including Gruyère, Monterey Jack, or others. Green onions add an oniony bite and pop of color, but chives can be used in their place. Black pepper is sprinkled on for a touch of peppery heat, and melted butter is drizzled all over for extra tenderness and to help create even browning. If you like a little extra heat, feel free to sprinkle on cayenne pepper at this stage. After baking, flaky sea salt can be added for an extra bit of saltiness.

Kneading on low to medium speed, add a few cubes of butter at a time, waiting until each round is absorbed by the dough before adding more, until all butter has been added.

Remove the bowl from the mixer, cover with plastic wrap or a tea towel, and set aside to rise until doubled in size, 1–1 ½ hours.

Cover and set aside to rise until the dough is puffed and marshmallowy, 45 minutes to 1 hour.

Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack and let stand until cool enough to handle.

Cover with foil and bake for 10 minutes, then remove the foil and bake for an additional 10 minutes.

The question of how long this bread will last is an easy one to answer — not long at all! When served hot, this twice-baked bacon and cheddar bread is guaranteed to be pulled apart and gobbled up long before any other dish on the table. 

If you do happen to have leftovers, this bread can be stored at room temperature for up to 1 day. Reheat, covered, in a preheated, 375 F oven until warmed through. You can also freeze any leftovers for up to 2 months, preferably in slices for quick thawing. If freezing larger pieces, thaw overnight in the refrigerator before reheating in a preheated, 375 F oven. Individual slices can be quickly heated in a toaster oven or preheated oven before serving. 

For the freshest flavor and presentation, consider drizzling the bread with additional melted butter and sprinkling with cheese before reheating. Garnish with fresh green onions, chopped herbs, or a dash of freshly cracked black pepper before serving.

This bread can be prepped ahead and baked fresh when you're ready to serve it. To make this twice-baked bread in advance, prepare as directed through Step 10. Cover and refrigerate overnight (the bread will rise slowly in the refrigerator as it sits). Bring the loaf to room temperature, then proceed with Step 12 as directed. The slow fermentation that occurs in a cold environment extends the rise time while also boosting the flavor and texture of the dough. Who knew that having a dough work around your schedule could actually improve it?

If you won't have quite enough room in your oven on the day of serving, cut the bake time down by preparing the bread through Step 14. Let it cool completely on a wire rack, then wrap tightly and store at room temperature for up to 2 days. Proceed with stuffing and baking the bread on the day of serving as directed.