Think Tasty Sign Up

Bacon and Cheese Bread

by Jane Wangersky | September 18th, 2014 | Recipes, Simple Solutions
FacebookTwitterPinterestLinkedIn

bnc breadThe dinner just before shopping day can get a little strange. Sometimes it’s just a clear-out of the fridge, with everyone eating something different. Other times I manage to pull together what little food’s left in the house. This was one of those times.

The only meat left in the house, besides a stewing chicken that would take a long period of slow cooking to become edible, was a package of bacon I’d forgotten about till then. There was still time to mix dough in the bread machine for home baked bread, which would go a long way toward making dinner taste better (though so would a fresh-baked loaf from a bakery). And fortunately we had plenty of cheese, one of the many foods that go with bacon extra well. With a little early preparation, here’s what we had for dinner that night.

Bacon and Cheese Bread

Serves 4
A ridiculously simple sandwich that will be popular with bacon lovers.


Print

Prep Time
20 min

Cook Time
30 min

Total Time
50 min

Prep Time
20 min

Cook Time
30 min

Total Time
50 min

Ingredients
  1. 1 large round loaf white bread, or your choice (homemade or store bought)
  2. 1 (1 lb) package bacon
  3. About ½ cup shredded Cheddar cheese (we like medium)
Instructions
  1. Cut the slices of bacon in half so they can fit better in the individual portions. Fry till they’re very crisp. (Save the fat to fry anything that could use a touch of smoky flavor.) Drain on a paper towel. Meanwhile, preheat the oven to 350.
  2. Split the loaf horizontally, then cut it into four wedges. It will be easier to do this now than after it’s stuffed with bacon and melted cheese. Divide the bacon between the lower halves of the wedges, sprinkle with the cheese, and cover with the top halves of the wedges. Put the loaf back together, wrap the whole thing in aluminum foil and cook in the center of the oven for 20 to 30 minutes — the cheese should be melted.
  3. Serve with salad and there’s dinner for four (three, anyway) — not the healthiest, but good tasting and not bad for the night before shopping day.
Notes
  1. You can add other ingredients to the filling, but it won’t need any salt or fat, there’s plenty already. Try a little onion or tomato. You could also put a different filling in each wedge and wrap them up individually, or start with smaller rolls instead of a loaf.
  2. One more thing — this leaves no pots or pans to wash, so you’ll have more energy for pushing the cart around the store next day. What more could you ask from such a simple recipe?
Think Tasty http://www.thinktasty.com/

FacebookTwitterPinterestLinkedIn
Comments on Bacon and Cheese Bread

ThinkTasty.com

PeKuPublications.com