Bacon, Herb and Cheese Snack Bread

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Your favourite kind of cheese and bacon liven up this focaccia-like no knead bread.
16 servings
4-1/2 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
2 teaspoons Italian herb seasoning
1-1/2 teaspoons salt
2 cloves garlic, minced
1-1/4 cups water
1/4 cup olive oil
2 eggs
8 ounces (2 cups) shredded cheese blend (cheddar jack, cheddar mozzarella, etc.), divided
10 slices cooked bacon, coarsely chopped

Combine 1-1/2 cups flour, undissolved yeast, Italian herb seasoning, salt and garlic in a large mixer bowl. Heat water and oil until very warm (120° to 130°F); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in 1 cup cheese and remaining flour to make a stiff batter. Spread batter on greased 15 x 10-inch jelly roll pan or rimmed baking sheet with at least 1-inch sides. Sprinkle with remaining cheese; top with bacon. Cover; let rise in warm, draft-free place until puffy, about 30 minutes.

Bake at 375ºF for 25 to 30 minutes or until done. Cover loosely with foil during last 5 to 10 minutes of baking if cheese begins to overbrown. Remove from pan; cool on wire rack. Serve as strips or squares, or slice and use for sandwiches.

Topping Variation:
Replace bacon with 1-1/2 ounces thinly sliced salami.

Total Time
Rise Time 30 minutes
Bake Time 25 to 30 minutes
Nutritional Facts
Total Fat grams 10.00
Saturated Fat grams 4.00
Cholesterol milligrams 40.00
Sodium milligrams 360.00
Total Carbohydrates grams 28.00
Sugar grams 0.00
Dietary Fiber grams 1.00
Protein grams 10.00
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