Layers of enriched dough baked with cheese and bacon that are fun to pull apart into individual pieces. Kind of a show stopper!
Basic Enriched Dough:
To make dough:
1) Stir yeast, sugar, and water into a mixing bowl. Let sit for ten minutes until it’s foamy and all the yeast is dissolved.
2) Stir in milk, eggs, soft butter, and salt. Once combined, stir in flour.
3) Stir together until dough forms a ball and then knead with your hand in the bowl for a few minutes until the dough is nice and soft. If it is very sticky, add more flour by the tablespoon.
4) Add dough to a clean metal bowl and dust with flour. Cover and let rise for 90 minutes until it doubles in size.
To make filling:
1) Cook bacon until it’s very crispy. I prefer to cook my bacon in a 350 degree oven, but you can also cook it in a skillet over medium heat. You’ll need 6-8 strips to make enough crumbles for this recipe.
2) Combine bacon, cheese, and chives in a small bowl and crumble them together so the cheese and bacon are both evenly sized.
To make Loaf:
1) Preheat oven to 350 degrees. Roll dough out on a lightly floured surface until it’s in about a 12×16 inch rectangle. Brush dough with melted butter.
2) Sprinkle filling evenly over the dough and cut into three even strips. Then cut those strips into about 1 inch strips.
3) Stack strips up and fit them into a loaf pan that has been lightly butter and floured.
4) Cover loaf pan and let the dough rise a second time for 30 minutes.
5) Bake loaf at 350 degrees for 30-40 minutes until it’s cooked through in the center.
6) Remove from oven and let cool briefly, then remove dough from pan and let cool for 5-10 minutes.
This loaf is best served warm.