Bacon & Cheese Pull-Apart Bread
D'Artagnan | Yield: 1 loaf
Great for brunch, this golden bread is packed with flavorful bacon, cheese, and fresh herbs between each heavenly layer. Adapted from a sweet bread recipe by legendary baker, Flo Braker, this bread is sure to be a crowd-pleaser. Serve warm with unsalted butter for an extra decadent treat.
- 2 cups bread flour
- 1 cup all-purpose flour
- 1 cup warm water
- 2¼ teaspoon active dry yeast
- 3 tablespoon sugar
- ¾ teaspoon salt
- 2 tablespoons unsalted butter, softened
FOR THE FILLING
- 6 slices hickory smoked bacon, cooked and diced
- 3 cloves garlic, minced
- ¾ cup finely chopped soft herbs, such as flat leaf parsley, tarragon, chives, dill, and thyme
- ½ cup shredded cheddar cheese
- ½ cup grated parmesan cheese
- 4 tablespoons unsalted butter, melted
- Coarse salt
- Freshly ground black pepper
- In the bowl of a stand mixer fitted with the paddle attachment, combine water, sugar and yeast. Allow to sit for 1 minute. Add salt and softened butter. Add 2 cups of flour and mix on medium speed until combined and a shaggy dough is formed.
- Switch to the dough hook, and with the mixer on low speed, the rest of the flour a few tablespoons at a time until the dough is formed. Knead until the dough pulls away from the sides of the bowl and becomes springy and pliable, about 8 minutes.
- Turn the dough out onto a lightly floured surface and form into a round ball. Transfer to a lightly greased bowl and cover with a clean tea towel. Allow to rise into warm location until doubled in size, about 90 minutes.
- Punch down the dough and turn out onto a lightly floured work surface. Allow to rest for a few minutes before rolling out into a 12 inch x 20 inch rectangle.
- Brush the dough with 2 tablespoons of the melted butter, then season with salt and black pepper. Sprinkle the garlic, herbs and the cheeses evenly over the dough.
- Cut the dough into 6 equally sized strips, a pizza wheel works well for this. Using a large offset spatula to lift the dough, stack the strips on top of each other. Cut the stacked dough width wise into 6 rectangles, a large chef’s knife works well. Stack the squares on top of each other, cut side up in a lightly greased 9 x 5 inch loaf pan. Once filled, drizzle the remaining butter over the top.
- Cover the loaf with a clean tea towel and allow to rise for about 45 more minutes.
- Bake in a 350 degree F preheated oven for 35 – 40 minutes, or until the dough is golden brown on top and the center of the loaf registers 190 degrees F on an instant read thermometer.
- Remove from the oven and allow to cool for 30 minutes before serving.