Cheddar Bacon Ranch Pull Apart Bread
I went with a cheddar bacon ranch bread. I knew these flavors would work well together since they are in my favorite dip, Crack Dip. The bread was unbelievable! My favorite part was the ranch butter that was poured over the loaf. Like the Cinnamon Roll Pulls, this bread is highly addictive. We will refer to this bread as Crack Bread from now on! Give it a try at your next gathering. I guarantee everyone will love it!
I went with a cheddar bacon ranch bread. I knew these flavors would work well together since they are in my favorite dip, Crack Dip. The bread was unbelievable! My favorite part was the ranch butter that was poured over the loaf. Like the Cinnamon Roll Pulls, this bread is highly addictive. We will refer to this bread as Crack Bread from now on! Give it a try at your next gathering. I guarantee everyone will love it!
- Carbohydrate 2.76810000556465 g
- Cholesterol 244.025000310935 mg
- Fat 92.0598501173019 g
- Fiber 0 g
- Protein 0.964750001229277 g
- Saturated Fat 58.3026800742888 g
- Serving Size 1 1 Recipe (204g)
- Sodium 1018.26000157253 mg
- Sugar 2.76810000556465 g
- Trans Fat 6.44453000821157 g
- Calories 827 calories
Step-by-step
- Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
- Place slices of cheese in between cuts.
- Sprinkle bacon bits on bread, making sure to get in between cuts.
- Mix together butter and Ranch dressing mix.
- Pour over bread.
- Wrap in foil the entire loaf in foil and place on a baking sheet.
- Bake at 350 degrees for 15 minutes.
- Unwrap.
- Bake for an additional 10 minutes, or until cheese is melted.
Using a serrated bread knife to score a round loaf creates an interior matrix for fat and dairy to coat. Sourdough provides a structural crumb dense enough to support heavy loads of melted fat without disintegrating. Maintaining an intact bottom crust is critical; breaching the base allows melted butter and rendered cheese oils to pool on the baking sheet rather than absorbing into the crumb.
Mastering Fat Absorption and Heat Distribution
Dry bacon bits lack internal moisture, meaning they must be distributed evenly within the scored channels alongside thinly sliced cheddar. Combining melted butter with dry ranch seasoning creates a suspension rather than a solution, requiring immediate pouring over the loaf before the solids separate. Wrapping the entire assembly in aluminum foil for the first 15 minutes of a 350-degree bake traps steam, softening the crumb while the cheese begins its initial melt. Removing the foil for the final 10 minutes exposes the cheese surface to dry radiant heat, promoting browning without burning the exterior crust.
- Ensure the oven is fully preheated to 350 degrees Fahrenheit before placing the baking sheet on the center rack.
- Slice the bread in a strict grid pattern spaced roughly one inch apart for optimal pocket size.
- Monitor the cheese during the unwrapped baking phase until it reaches a bubbling, golden consistency.
