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bacon & cheddar bread

the crispy bacon & soft cheese bread will make your kitchen smell like a delicious bakery this Monday morning!

(serves 8 & takes 50 min + 70 min idle)


1 ¼-oz envelope active dry yeast

2 tbsp + 1½ tsp granulated sugar

2½ tsp kosher salt

4 cups all-purpose flour + more for surface

1 large russet potato, unpeeled, cubed

5 tbsp vegetable oil

1 lb bacon

8 oz white cheddar, grated

1½ cups scallions, chopped

1 tbsp soy sauce


1. in a large bowl, combine yeast, 2 tbsp sugar, 2 tsp salt, & 2 cups warm water. let sit 5 minutes. mix in flour. cover with plastic wrap & let sit in warm spot, 50 minutes.

2. meanwhile, preheat oven to 400°F. on a rimmed baking sheet, toss potato with 1 tbsp vegetable oil & ½ tsp salt. roast 15 minutes. meanwhile, place bacon in freezer 12 minutes. transfer to food processor & pulse to chop. in large skillet over medium, cook bacon, stirring occasionally, 15 minutes.

3. gently punch dough. knead until dough is smooth. flour surface & roll out to 13" round. brush with 1 tbsp oil. scatter potato, bacon, cheese, & scallions above. roll up dough & twist into a spiral. in a small bowl, whisk soy sauce, 1½ tsp sugar, & 2 tbsp water until sugar is dissolved.

4. heat round baking dish over medium. coat with 1 tbsp oil. place spiral of dough in hot baking dish & brush with soy glaze. cover pan with lid & cook 5-10 minutes. uncover, flip bread over, & brush top with soy glaze. place baking dish in oven & cook, uncovered, 15 minutes. cut bread & serve.


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