Ever since I was a kid, the Holidays meant it was time for horderves/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 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.  The appetizer was a hit.  I can see why it is nicknamed “Crack Bread”.

Cheddar Bacon Ranch Pull Bread (Adapted from Plain Chicken)

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.

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.

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.

Pour the butter/herb mixture all over the bread.

Wrap the foil all the way around the round of bread and place 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.

Cheddar Bacon Ranch Pull Bread

 

Author:

Rex

Recipe type: Appetizer

Serves: 8

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Print

 

The ultimate appetizer for a party. Tear and eat, pull bread.

Ingredients

• 1 unsliced round sourdough bread
• 8 oz block of cheddar cheese, sliced into thin slices
• ¼ lb bacon, cooked and crumbled
• 1 stick butter, melted
• ¼ tsp dried chives
• ¼ tsp dried parsley
• ¼ tsp dill weed
• ¼ tsp garlic powder
• ⅛ tsp onion powder
• ⅛ tsp seasoning salt
• pinch black pepper

Instructions

1. Using a sharp knife cut a cross-hatch pattern into the bread. To do this slice the bread into ½ 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.
2. 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.
3. 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.
4. Pour the butter/herb mixture all over the bread.
5. Wrap the foil all the way around the round of bread and place onto a baking sheet.
6. Slide the baking sheet into the preheated 350 degree oven and bake for 15 minutes.
7. Then unwrap the bread and continue to bake for another 10-15 minutes or until the cheese is melted and starting to brown.
8. Remove the bread from the oven and place onto a serving plate.
9. Have your guests tear pieces off to eat.

2.2.6

It is quite honestly the tastiest bread appetizer that I have ever eaten.

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