Swirls of spicy barbecue, smokey bacon, and tangy cheddar work in harmony to create an unforgettable, taste sensational loaf of bread. The flavors work perfectly along side any of your favorite summer picnic foods. Mop up that extra barbecue sauce with a slice, or replace that ordinary bun to build an amazing burger. BLT’s and deli sandwiches will never be the same. Top a toasted slice with a poached egg for an out of this world brunch experience. Better make two loaves so you have plenty on hand, this one is sure to be a crowd pleaser.
BBQ Bacon & Cheddar Braid Bread
Prep Time
2 hrs
Cook Time
1 hr
Total Time
3 hrs
Swirls of spicy barbecue, smokey bacon, and tangy cheddar work in harmony to create an unforgettable, taste sensational loaf of bread.
Course:
Breads
Cuisine:
American, Pub Fare
Servings: 16 Slices
Ingredients
Bread Dough
- 1¾ cup warm water
- 1 package active dry yeast
- 2 teaspoons salt
- 4½ - 5 cups flour
- 3 Tablespoons olive oil plus some for bowl
Filling
- 3 Tablespoons dry barbecue rub I used Dr. Rub Spices – Original Rub/Seasoning
- ¼ cup crumbled bacon room temperature
- ½ cup sharp cheddar cheese grated
- ¼ cup unsalted butter melted
- 3 Tablespoons pickled jalapeno peppers diced (optional)
Method
Bread Dough
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Place 1 ¾ cups warm water (120°-130° F) in mixing bowl. Sprinkle yeast on top and allow to activate for about 10 minutes.
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Put the Salt and 2 cups of flour into food processor and pulse to mix (5 – 6 times).
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Pour in yeast and water mixture and pulse another 5 – 6 times.
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Add olive oil.
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Add remaining flour 1 cup at a time pulsing to mix, scrape the sides of the bowl and continue to pulse until well mixed.
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Turn dough out on to a lightly floured surface and knead until smooth and elastic.
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Place dough in an oiled bowl and turn to coat all sides. Cover with a tea towel and place in a warm location to rise until doubled in size, about 45 minutes to an hour.
Filling
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Mix all ingredients together in a small bowl and set aside
Form the Braid
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Punch down dough and divide into 3 equal balls.
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On a light floured surface roll out the dough one ball at a time to about a 12″ x 14″ rectangle. Lightly brush the dough with melted butter.
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Evenly sprinkle with a third of the spice rub, bacon, and cheese. Roll up and pinch the seam shut. Repeat with the other two balls of dough, to form three ropes.
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Brush the sides and tops of the ropes with butter, and sprinkle with more of the spice rub. Pinch the ends of the three ropes together, and braid to create one loaf.
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Transfer into a large lightly greased loaf pan.
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Top with diced jalapeno’s if desired.
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Cover pan with a tea towel and allow bread to rise again for another 45 – 60 minutes.
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Heat oven to 375°F.
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When bread has completed its final rise, place in the oven for 50 to 55 minutes or until top is golden and loaf sounds hallow when lightly tapped.
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Allow bread to cool in the pan before removing.
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Place on a wire rack to completely cool and develop.
Serve
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Enjoy as a side to any dinner. Bread also makes an unforgettable sandwich.
What a wonderful bread, Christoph! My mind is whirling, too, with the thought of adding other savory ingredients or perhaps creating a sweet bread with fruit and such. Great possibilities with the general idea. I was surprised by the braiding, but imagine that it really spreads the fillings through the bread, and is also an excellent idea.
I really like the way the braiding marbled the bread. I have tried others where the ingredients are simply worked into the dough, but prefer the profile of this braided loaf. And you are correct, the variations that could be made are limitless.
Great idea!