Cheddar Bacon Ranch Pull Bread

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

Cheddar Bacon Ranch Pull Bread (Adapted from Plain Chicken)

Using a sharp bread 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 of hands to squeeze the loaf together to cut it in the other direction.

Slice the bread in a cross-hatched pattern

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.  Sprinkle the top with the crumbled bacon.

Add the cheese and bacon

In a microwave safe bowl, melt the butter.  Then add the dried herbs and spices. Mix everything together and let it sit for a minute.

Ranch Butter

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.

Unwrapped

Then unwrap the bread and continue to bake for another 10-15 minutes or until the cheese is melted and starting to brown.

Cheddar Bacon Ranch Pull Bread

Remove the bread from the oven and place onto a serving plate.

Pull Bread

Have your guests tear pieces off to eat.

5.0 from 2 reviews
Cheddar Bacon Ranch Pull Bread
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
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.
 

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

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

13 Comments

  1. 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!

  2. 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

    • savoryreviews

      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.

  3. 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.

    • Rex

      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!

  4. 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!

  5. 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.

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