Cheddar-Bacon-Onion Pull-Apart Loaf
Crispy on the outside, soft and flavorful on the inside, this easy to make pull-apart bread is sure to be a hit. Bake it in the oven or on the grill wrapped in foil over indirect heat.
1 (16-ounce) round, unsliced loaf of sourdough bread*
8 ounces cheddar cheese, shredded
1 (2.8 to 3-ounce) package real bacon crumbles
1/2 cup butter, melted
1 tablespoon dry onion soup mix
- Preheat oven to 350°F (175°C). Line a large baking sheet with foil; set aside.
- Using a serrated bread knife, cut the loaf in both directions in a checkerboard pattern, being careful not to cut through the bottom crust.
- Evenly stuff the shredded cheddar cheese between the cuts.
- Sprinkle the bacon crumbles onto loaf and gently push between cuts.
- Combine the melted butter with the dry onion soup mix and spoon evenly over the entire loaf.
- Place loaf on the foil-lined baking sheet and bake, uncovered, for 15 to 20 minutes, or until cheese is melted and crust is crisp.
Makes 12 servings.
*I recommend using sourdough bread as it retains a good, toothsome texture.
Variation: For Cheddar-Bacon-Ranch Pull-Apart Loaf, substitute 1 tablespoon dry ranch dressing mix for the dry onion soup mix.
To grill this bread, wrap in it well in aluminum foil and place on the grill over indirect heat, until bread is hot and cheese is melted.
Nutritional Information Per Serving (1/12 of recipe): 309.0 calories; 62% calories from fat; 21.8g total fat; 46.6mg cholesterol; 429.9mg sodium; 64.5mg potassium; 20.1g carbohydrates; 1.1g fiber; 0.2g sugar; 19.0g net carbs; 8.2g protein.