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Bacon & Cheese Filled Loaves

When I entered this bread for a Los Angeles County Fair contest...and I won third place! The braided, soft bread is wonderful served with a hot bowl of soup.—Marina Castle, Canyon Country, California
  • Total Time
    Prep: 30 min. + rising Bake: 25 min.
  • Makes
    2 loaves (8 servings each)


  • 10 bacon strips, chopped
  • 1/4 cup finely chopped onion
  • 2/3 cup sour cream
  • 2/3 cup shredded cheddar cheese
  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1 large egg, lightly beaten
  • 1/2 teaspoon dried parsley flakes
  • 1/8 teaspoon poppy seeds


  • In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove with a slotted spoon; drain on paper towels. Cool slightly.
  • In a small bowl, mix sour cream, cheese and bacon mixture. On two greased baking sheets, roll each loaf of dough into a 16x10-in. rectangle. Spoon half of the filling lengthwise down center third of each rectangle.
  • On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch both ends to seal.
  • Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
  • Brush loaves with egg; sprinkle with parsley and poppy seeds. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts
1 slice: 222 calories, 7g fat (3g saturated fat), 29mg cholesterol, 445mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 fat.
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