This recipe came directly from plainchicken.com and boy, was it good! We had a football party (go SEC!) the other day and I made this bread. It was a huge hit! Everyone loved it and it couldn’t have been easier to make.
I will definitely be making this bread again for the Mississippi State University football game this weekend. Nothing is better than tailgating in the Junction. If you’ve never done it, you’ve definitely got something to add to your bucket list. Enjoy!
Cheddar Bacon Ranch Pull Apart Bread
1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag real bacon bits
1/2 cup butter, melted
1 tbsp Ranch dressing mix
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. 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. Wrap in foil the entire loaf in foil 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. Yum!
made this yesterday to celebrate the new year’s with friends. really pretty delicious and while a bit tedious to stuff the toppings, certainly nothing difficult about this. the recipe calls for thin slices which i have to recommend, as our “let’s just shred it approach” made stuffing much slower than slices would have.
I’m so glad you liked it! I have made the recipe a few times and I have also found that shredded cheese is a bit more difficult to manage. However, the easiest way I have found is to use thin slices of cheese down in every third row or so and then “shake” the cut loaf around to loosen the cuts and then sprinkle the entire thing with cheese and “shake” again. It sounds complicated but it really isn’t. Also, if you use a bread knife it makes cutting easier as well. Enjoy!