Bacon Cheese Bread Recipe

5 from 7 votes

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This savory Cheese Bread with Bacon is beautiful to look at and super tasty to eat.The dough is enriched with butter and egg then rolled up with cheese and bacon. You won't be able to eat just one slice!

Prep Time35

Cook Time40

Rising time2 10

Total Time3 25

Servings: thick slices

Author: Marcellina

Ingredients

1 cup milk
¼ cup (50 grams) unsalted butter (at room temperature)
3½ cups (455 grams) bread flour (plus extra if needed and for dusting)
1 tablespoon white granulated sugar
1 egg
2¼ teaspoons active dry yeast
1 teaspoons salt

Filling

2 cups grated cheese (use a firm tasty cheese you enjoy)
½ cup diced bacon (excess fat removed)
2 teaspoon smoked paprika
2 tablespoons melted unsalted butter (cooled)

Egg wash

1 egg
1 teaspoon water
pinch salt

Instructions

Prepare the dough

Lightly grease and completely line a 8-inch(20cm) x 4-ichn(10cm) loaf pan with non stick baking paper.
Heat milk and butter over low heat until butter has melted and the milk is just lukewarm. If the milk is too hot, allow to cool until lukewarm.
Place the 3 cups flour, sugar, egg, active dry yeast, and milk mixture into a stand mixer bowl
Use a dough hook and knead for 1 minute
Add the salt and knead for a further 5 minutes. If too sticky to handle add a little more flour one spoonful at a time. See notes on tips for making the dough.
Turn the dough out onto a lightly floured surface and knead until smooth and form into a ball.
Lightly oil the bowl and return the dough to the bowl flipping it over so that the dough is oiled all over.
Cover with plastic wrap and leave in a warm place for 1½ hours or until doubled in size.
Roll out the dough on a lightly floured surface to a rectangle 20-inch (50cm) x 12-inch (30cm).
Prepare the filling by mixing together all the filling ingredients until well combined.
Spread with filling mixture evenly over the dough.
Starting on the long side, roll the dough up into a log.
Cut the log in half lengthwise.
Place side by side and tightly braid the dough pieces. See notes on braiding tips. Pinch ends to seal.
The log will seems too long to fit into the pan, Simply, cup your hands around the ends of the braided log and squish the log together to compress the twist and ensure it fits into the pan. Place dough into prepared pan.
Cover with plastic wrap and leave in a warm place for 30-40 minutes or until risen. Preheat oven 350°F(180ºC).
Beat extra egg with water and salt for the egg wash.
When ready, brush the dough with the egg wash and bake for 30-40 minutes until browned and cooked through.
Cool in the pan for 10 minutes before turning out onto a cool wire rack to cool.

Notes

Tips for Success

Preparing the dough:
When baking bread, the amount of flour required can vary. This is where touch becomes essential. The dough should be smooth, springy, and slightly tacky to the touch—not too sticky or too dry. Avoid adding all the flour at once so you can adjust as needed. If the dough feels too dry, you can always add a bit more milk or water.
Shaping the dough:
Proper braiding enhances both the appearance and taste of the bread. I add a bit of melted butter to the filling to act as a "glue," helping hold the cheese filling in place during braiding. However, it's still crucial to handle the dough carefully, lifting and overlapping the pieces with care. If the braided dough is longer than the pan, simply cup your hands around the ends and gently compress the log to make it fit into the pan.

Nutrition