This recipe is comfort rolled up in pure deliciousness. A loaf of Mom’s famous cheddar bread lasts less than two days around our house, and that’s if you’re lucky. We typically make it with only cheese, but feel free to add the bacon on special occasions. As you’d imagine, it’s best served warm right from the oven. Go ahead… indulge!
- 4 cups flour
- 2 tablespoons sugar
- 1 package Fleischmann’s Rapid Rise Yeast
- 1 1/2 teaspoons salt
- 4 ounces butter, softened
- 1 cup milk, lukewarm
- 1 egg
- 1 cup cheddar cheese, shredded
- 1 cup bacon, diced and cooked
Combine the flour, sugar, yeast and salt in a large mixing bowl and set aside. In a small saucepan heat the milk and butter until warm. Add the milk and butter mixture along with the egg to the dry ingredients. Blend on low speed of an electric mixer with a hook attachment until combined. Beat on low speed until smooth and elastic.
Place the dough in a greased bowl; turn greased-side up. Cover and let it rise in a warm place for about an hour or until double in size. Punch the dough down and gently roll out into a rectangle. Top with the shredded cheddar and bacon. Take the long side of the rectangle and roll the filling into the bread, creating a cylinder. Cover and let it rise until light and nearly double in size.
Bake in a preheated oven at 350º for 25-30 minutes or until golden brown. Tap the loaf to make sure it sounds hollow. Serve warm!