Cheddar Bacon Bread
Cheddar Bacon Bread
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Cheddar Bacon Bread

20 MIN
1 H
9 H
1 loaf
When you’re cooking the bacon, take it off the heat before it’s crispy. It should still be soft when it hits the oven, because it will continue to cook inside the bread.



  1. In a large bowl, whisk together the flour, salt and yeast. Add the water. Mix with a fork until moistened but not completely smooth. Stir in the cheese and bacon. Cover with plastic wrap and let rest for 8 to 12 hours at room temperature.
  2. Butter a 4 x 10-inch (10 x 25 cm), 6-cup (1.5 litre) loaf pan. Line with parchment paper, letting it hang over all four sides.
  3. In the bowl, punch down the dough, folding it onto itself about 6 times or until the cheese and bacon are evenly distributed.
  4. Place the dough in the pan. Cover with lightly oiled plastic wrap and let rise for 1 hour at room temperature or until the dough has risen above the edge of the pan.
  5. With the rack in the middle position, preheat the oven to 400°F (200°C).
  6. Bake for 1 hour. Let cool on a wire rack for 15 minutes. Unmould and let cool completely.


  1. This bread is AMAZING!!! So tasty and moist! I followed the recipe with cup measurements vs grams and it is the absolute best cheese bread ever! I'll be making it again and again for sure (at least according to my husband I will

  2. This bread is worth making. I used 1 tsp of Pizza Yeast instead and worked very well. This bread stays fresh for days. It makes awesome toast. I have to remember to not place the yeast on top of the salt. The salt will kill the yeast.

  3. This recipe did not turn out right and I ended up throwing the bread out. I followed the instructions correctly. Will not make again.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.