Bacon Bread Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast in a small bowl. Stir and let sit 5–10 minutes until foamy. If not foamy, the yeast may be inactive — start with fresh yeast.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 3.5 cups of the flour and salt. Add the foamy yeast mixture, warm milk, softened butter, and the beaten egg. Mix on low until a shaggy dough forms, about 2–3 minutes. If mixing by hand, use a wooden spoon until combined.

Knead

Gradually add the remaining 0.5 cup flour, a tablespoon at a time, until the dough is soft, slightly tacky but not sticky. Knead on medium speed with the dough hook for 6–8 minutes (or by hand on a floured surface for 8–10 minutes) until the dough is smooth, elastic, and springs back when pressed.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1.25 hours.

Cook bacon

While the dough rises, preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil on a wire rack and bake 12–18 minutes until crisp but not completely brittle. Alternatively, pan-fry until crisp. Transfer to paper towels to drain and cool. Reserve about 1 tablespoon of bacon fat if desired for extra flavor in the dough (optional).

Chop bacon and combine filling

When cooled, chop bacon into roughly 1/2-inch pieces. In a bowl combine chopped bacon, shredded cheddar, sliced green onions, and freshly ground black pepper. Stir to combine and set aside.

Prepare dough for shaping

Gently deflate the risen dough on a lightly floured surface. Roll or press into a rectangle about 12 x 16 inches and roughly 1/4–1/2 inch thick, keeping edges tidy.

Add filling

Evenly sprinkle the bacon-cheddar-green onion mixture over the dough, leaving a 1/2-inch clear border on one long edge to help seal. If you reserved bacon fat, brush a teaspoon across the dough before adding the filling for extra flavor.

Roll and seal

Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam and the ends to seal. Transfer seam-side down to a parchment-lined or lightly greased baking sheet, shaping into a straight loaf or a round ring as desired.

Second rise

Cover loosely with lightly oiled plastic wrap or a clean towel and let the shaped loaf rise in a warm place until puffy, about 30–45 minutes.

Egg wash and bake

Preheat oven to 375°F (190°C) if not already preheated. Brush the loaf lightly with egg wash (beat 1 egg with 1 tsp water) and sprinkle with coarse sea salt. Bake on the center rack for 25–30 minutes until golden brown and internal temperature reaches about 190°F (88°C). If the top is browning too quickly, tent loosely with foil for the last 8–10 minutes.

Finish

Remove from oven and immediately brush with melted butter. Let the bread rest on a wire rack for at least 15 minutes before slicing to allow crumb to set. Serve warm or at room temperature.

Slice and serve. Leftover bacon bread can be stored tightly wrapped at room temperature for 2 days or refrigerated up to 4 days. Reheat slices in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven until warmed through.