Skip to Content

Bacon, Cheddar and Scallion Bread

Sharing is caring!

Bacon, Cheddar And Scallion Bread Recipe

I love to blog about food and recipes. Over the past few years, I’ve learned a lot about food blogging and do believe that my blogging and photography skills have improved greatly, although I know I still have tons more to learn!

I also love to visit and discover other food blogs and bloggers and I always find that I take a little nugget of knowledge from each and every blogger and blog style I encounter. Whether it’s a new recipe I want to recreate, a style of photography I’d like to mimic or general inspiration they’ve lit within me, I try to soak it all in to help make your visit with me here as rewarding, entertaining and mouthwatering as possible.

This is one such instance. While I was browsing around some of my favorite new blogs, I found this recipe on a site called A Beautiful Bite and I immediately knew I had to smell it baking in my own Kudos Kitchen.
Of course, I tweaked it ever so slightly and here’s the recipe I came up with. I hope you like it.


Makes 2 loaves         Prep and bake time: approximately 2 hours 45 minutes

3 1/4 cup warm water 
3 teaspoons instant yeast
2 teaspoons salt
3 teaspoons sugar
1/2 teaspoons black pepper
6 cups all-purpose flour (plus more for kneading)
10 strips thick-sliced bacon, cooked, drained and crumbled
2 cups shredded sharp cheddar cheese (reserve 1/2 cup for topping)
1 cup chopped scallion (green and white parts, and reserve 1/4 cup for topping)
2 teaspoons garlic powder
1 teaspoon smoked paprika

-In a large bowl with a wooden spoon, or in the bowl of a stand mixer, dissolve the yeast in the warm water.
-Add in the salt and sugar. Stir. 
-Allow the yeast water to sit for a few moments (approximately 5-7) until it gets foamy.
-Add the black pepper into the yeast water mixture.
-Add the 6 cups of flour into the yeast mixture and using the dough hook (or wooden spoon), mix the dough until the flour is almost entirely incorporated and a sticky dough forms.
-Stir/mix in all of the bacon, all but 1/2 cup of the cheese and all but 1/4 cup of the scallions.
-This dough will be slightly sticky and won’t be smooth and elastic as other bread dough can be.
(not to worry, this is what you’re looking for).
-Cover the dough with plastic wrap and allow the dough to rise in a warm place until doubled in bulk (approximately 1 hour).
-After the dough has doubled in bulk, using a wooden spoon or spatula, stir to deflate it.
-Turn the dough out onto a lightly floured surface and knead for few minutes to redistribute the yeast.
-Prepare 2 standard loaf pans (9″ x 5″) by spraying with cooking oil.
-Divide the dough in half (I used my hands) and place half of the dough into each of the loaf pans making sure to make the dough as even as possible in the pans.

-Top each pan with half of the remaining cheese and half of the scallions.
-Sprinkle the top of each loaf with 1 teaspoon garlic powder and 1/2 teaspoon smoked paprika.
-Place the loaf pans in a warm place and allow the dough to double in size (approximately 30 minutes).
-Preheat the oven to 400 degrees.
-Place the loaves on the center rack of the oven and bake in the 400-degree oven for 20 minutes.
-Cover the loaves with foil, reduce the oven heat to 350 and continue baking for an additional 20-25 minutes (or until the loaves sound hollow when tapped).
-Remove and cool on a wire rack for 15 minutes.
-Run a sharp knife around the sides of each pan to loosen the loaf and turn them out onto the wire rack to cool completely. 
-Serve and enjoy.
*Note – This bread freezes remarkably well so have one now, and save the other for when you don’t have time to bake but you still want that fresh-baked taste.


I sincerely hope I’ve inspired you to bake this delicious bacon studded, cheese and onion topped bread for yourself (er, I mean your family! You really should share, you know? LOL).

All it takes is just a little bit of time and a little bit of effort but the rewards are completely worth it… as long as you remember to keep calm and bake on 🙂

Can someone please pass the butter?

Until we eat again,



5 Secrets to Your Best BBQ

My favorite tips to make your backyard BBQ a complete success!

Watermelon-Cucumber Salad
Blueberry Grunt


Sunday 2nd of June 2013

How good did this smell baking!!! I'm thinking that this would taste wonderful toasted too.