I had actually run out of block and shredded cheddar cheese today (GASP!) so I decided to use about 6 slices of Kraft cheese instead, but left the original recommendation of 8-ounces of cheddar in the recipe below. The substitute worked well though, it melted onto the bread beautifully. Fresh cooked and crumbled bacon was such a great addition to this recipe, a little bit of chewy, crunchy, and salty... SOOO good!!
It's a little hard to stuff everything down in between the rows, I kept feeling like I was going to rip the bread apart! But it worked out ok - and seriously, with how fantastic this bread tastes, I wouldn't have cared if it looked a little torn up! :)
Cheddar Bacon Ranch Pull Bread slightly adapted from Plain Chicken
1 14 to 15-oz round loaf unsliced sourdough bread
8-oz cheddar cheese, thinly sliced (or shredded)
3-oz diced, cooked bacon (about 5 strips thick-cut bacon)
1/2 cup (1 stick) butter, melted
1 TBS dry Ranch dressing mix
- Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
- Set bread loaf on a large sheet of foil (large enough to wrap around the whole loaf for baking.) Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts.
- Mix together butter and Ranch dressing mix. Pour over bread.
- Secure the foil around the loaf and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
Melt In Your Mouth Monday