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Ever since I was a kid, the holidays meant it was time for hors d’ouerves / appetizers.  Since everyone is coming and going, my Mom would always have a table full of them.  For this reason, I am always on the lookout for new and interesting ideas.  I stumbled upon a single picture that excited my taste buds.  It was a picture of a round of sourdough bread that was sliced to resemble a porcupine and then covered with bacon and cheese.  To my surprise, the bread was also drenched in ranch flavored butter.  So I made it for Dana and it was a hit.  I can see why it is nicknamed “Crack Bread”.
Cheddar Bacon Ranch Pull Bread (Adapted from Plain Chicken)
Using a sharp bread knife, cut a cross-hatch pattern into the bread. Â To do this, slice the bread into 1/2 inch slices, making sure not to cut into the bottom crust. Â After you make the cuts in one direction, it is easiest to get an extra set of hands to squeeze the loaf together to cut it in the other direction.
Place the bread onto a large piece of aluminum foil and curve up the edges to form a packet. Â Then, place the thin slices of cheddar cheese in between the cut slices. Â Sprinkle the top with the crumbled bacon.
In a microwave safe bowl, melt the butter. Â Then add the dried herbs and spices. Mix everything together and let it sit for a minute.
Pour the butter/herb mixture all over the bread.
Wrap the foil all the way around the round of bread and place it onto a baking sheet.
Slide the baking sheet into the preheated 350 degree oven and bake for 15 minutes.
Then unwrap the bread and continue to bake for another 10-15 minutes or until the cheese is melted and starting to brown.
Remove the bread from the oven and place onto a serving plate.
Have your guests tear pieces off to eat.
- 1 unsliced round sourdough bread
- 8 oz block of cheddar cheese sliced into thin slices
- 1/4 lb bacon cooked and crumbled
- 1 stick butter melted
- 1/4 tsp dried chives
- 1/4 tsp dried parsley
- 1/4 tsp dill weed
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp seasoning salt
- pinch black pepper
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Using a sharp knife cut a cross-hatch pattern into the bread. To do this slice the bread into 1/2 inch slices, making sure not to cut into the bottom crust. After you make the cuts in one direction, it is easiest to get an extra set up hands to squeeze the loaf together to cut it in the other direction.
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Place the bread onto a large piece of aluminum foil and curve up the edges to form a packet. Then place the thin slices of cheddar cheese in between the cut slices. Then sprinkle the top with the crumbled bacon.
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In a large microwave safe bowl, melt the butter. Then add the dried herbs and spices. Mix everything together and let it sit for a minute.
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Pour the butter/herb mixture all over the bread.
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Wrap the foil all the way around the round of bread and place onto a baking sheet.
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Slide the baking sheet into the preheated 350 degree oven and bake for 15 minutes.
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Then unwrap the bread and continue to bake for another 10-15 minutes or until the cheese is melted and starting to brown.
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Remove the bread from the oven and place onto a serving plate.
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Have your guests tear pieces off to eat.
It is quite honestly the tastiest bread appetizer that I have ever eaten. Â Enjoy!
holy crap, yes please! This looks spectacularly, ridiculously fun and tasty.
Happy holidays to you and Dana!
Man, you're killing me. I already have a long list from your recipes that I want to try, then you add this bacon and bread and cheese. It's not a "want to" do recipe – it's a "have to" do recipe. Thanks for sharing!
Dave,
You need to move this one to the top of the list. It is awesome!
Did as you suggested! Moved to top and then executed well. I wrote it up http://davidandcarrie.wordpress.com/2012/01/02/so…
This sounds like an amazing recipe. Need to try it. Thanks for sharing!
I am sure that you will love it. We have this as an appetizer whenever we can.
Rex this looks amazing man! I LOVE your site and recipes…spent hours looking thru the website recipes. Question- I see you adapted this recipe from another site…so you skipped the ranch? Or did I miss something?
Thanks,
Brian
Brian, It was adapted as I made a homemade ranch dressing for the bread. If I would have used the exact recipe it would not have been adapted from. However since the recipe was not exactly the same it is considered an adapted recipe. Thanks for the question.
Hi Rex,
I want to start by saying that I love your site and all your recipes. I have come up with a lot of my own creations from your recipes. This is one that I am definitely going to try. Thank you so much and please keep posting.
Thanks for the awesome comment Mike. I really appreciate it. I am working on some new recipes as we speak that should be freaking awesome! Emphasis on the Should Be!
Hi Rex,
I tried this bread and it was a huge hit. I’ll definitely be adding this to my football food menu. I shared this recipe on my website and gave you credit for it, although I did make a few subtle changes. I hope that you don’t mind. Thank you again!
Have you ever tried this with the Kings Hawain Round or other types of bread? Looks delish and I can almost smell it. Certainly on the agenda for tomorrow. Thanks for sharing.