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Recipe compliments of www.ITISAKEEPER.com
Easy, Cheesy, Bacon Ranch Pull‑Apart Bread
Bacon Ranch Bread is perfection. Everyone will love bread soaked in butter and stuffed with cheese, bacon and ranch seasoning. Not to mention, it's baked to crispy, melty perfection?
Equipment
- Serrated bread knife
Ingredients
- 1 loaf Sourdough or country bread, round loaf, unsliced
- 12 ounces Cheddar cheese, sliced
- ½ cup Bacon, crumbled
- ½ cup Butter, melted
- 1 tablespoon Ranch seasoning mix
Instructions
- Preheat the oven to 350 degrees F.
- Using a serrated bread knife, cut the loaf diagonally into 1-inch slices, stopping about 1 inch from the bottom so the loaf stays intact.
- Turn the loaf and repeat the cuts in the opposite direction to create a crosshatch pattern.
- Tuck the cheddar cheese slices throughout the cuts in the bread.
- Sprinkle the crumbled bacon evenly over the loaf, allowing some to fall between the slices.
- In a small mixing bowl, whisk together the melted butter and ranch seasoning mix. Slowly drizzle the mixture over the loaf, allowing it to soak into the cuts.
- Wrap the loaf completely in aluminum foil and place it on a baking sheet.
- Bake for 15 minutes.
- Carefully open the foil and continue baking for 10 minutes, or until the cheese is melted and the edges of the bread are lightly golden and crisp.
- Serve warm.
Christina's Notes
- A round sourdough loaf works best because it holds together well after slicing.
- Add chopped parsley or green onions before serving for extra color and flavor.
- Serve with marinara sauce or ranch dressing for dipping.
- Store leftovers wrapped in the refrigerator for up to 3 days.
- Reheat in a 350 degree F oven until warmed through.