Gooey cheese, salty bacon and savory herbs are layered between pillow-y soft layers of dough, in this sensational Pull-Apart Bread.
It's time for this month's Secret Recipe Club reveal! I love being part of a group of bloggers, who cook from each other's blogs and then blog about it. It's so exciting to see who had my blog every month and to see what recipe they chose to make! This month I was assigned to Lynn's blog, Café Lynnylu. Lynn is located in the UK and has a lovely blog, full of recipes ranging from sweet, to savory, all tied together with gorgeous photography. While browsing her blog, I saw many recipe I wanted to make like Apple-Apple Bread Pudding with Hard Cider Sauce and Slow Cooker Dulce de Leche Flan, but this Herb & Cheese Pull-Apart Bread, was my hubby's pick.
We are big fresh bread lovers and the thought of stuffing cheese and herbs between layers of bread, had my mouth watering. Of course hubby suggested I add bacon, which was perfectly fine with me. I also didn't have any cumin seeds, so I subbed in some ground cumin. I wanted the kids to enjoy this bread, so I went with a nice medium cheddar, rather than Jalapeno Jack cheese.
This bread was amazing! It was pillow-y soft, and stuffed with amazing flavor. Salty, savory and smokey. So delicious!
Herb Cheese &Bacon Pull-Apart Bread
adapted from Café Lynnylu
for the dough:
1 C warm milk
1 tsp sugar
2 tsp quick rise yeast
2 3/4- 3 C flour
2 Tbs butter
2 garlic cloves, minced
for the filling:
1/2 lb bacon (about 7 slices), cooked and crumbled
3 Tbs melted butter
1 tsp dried thyme
1 tsp dried oregano
1 tsp ground cumin
red pepper flakes to taste
1 C medium cheddar, shredded
Place dough ingredient, into bread machine pan, according to manufacturers directions. Run the dough cycle.
Once dough cycle is complete, remove from bread machine and roll out onto a floured surface; roll out to a 12x12- inch square. Brush with half the melted butter and sprinkle with thyme, oregano, cumin, red pepper flakes, cheese and crumbled bacon. Using your rolling pin, gently press toppings into the dough.
Using a pizza cutter, cut dough into 6 long strips. Stack strips one on top of the other, placing outer edge in center, to make it neater. Using a long sharp knife, cut straight down through the stack, creating 6 square stacks.
Grease and flour a 9x5 inch loaf pan. Layer stacks, cut side down into the pan. Brush with remaining butter, cover loosely and let rise 1 hr, in a draft free area. Bake in a preheated 350 degree oven, for 25-40 minutes, until golden brown and done.