Cheesy Pull Apart Bread with Raging River and Bacon
So simple to make, but even more simple to devour!
Print Recipe
Ingredients
- One large hard crusted loaf of bread
- 1 cup grated Gruyere cheese
- 2 cups shredded sharp cheddar cheese
- 7-10 strips of bacon, cut into small pieces
- 1 onion, finely chopped
- Heaping teaspoon of Raging River
- 1-3/4c + 2T unbleached all-purpose flour
Directions
- Cut into the bread length-wise
- Rotate the loaf and cut width-wise
- Take care not to cut all the way through, so the bread fans out
- Stuff the cheese into the crevices, filing as many of them as possible
- Saute the onions and bacon until the onions are soft and the bacon is crispy
- Pour the bacon and onion mixture over the bread, pressing it into the crevices
- Shake Raging River all over the top
- Wrap the bread in foil and cook in an oven (or in a cooker like the Big Green Egg, plate setter in), at around 350°F for 10 minutes.
- Unwrap the bread and finish cooking, between 10-15 minutes.
- Just pull it apart and enjoy!
In This Recipe:
Raging River Salmon Seasoning
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Step by Step
Slice bread length-wise Slice bread length-wise cross-wise Do not cut all the way through, leave it so the bread fans out Stuff cheese into crevices Saute the onions and bacon filling until the onions are soft and the bacon is crispy Pour filling mixture over the bread, pressing it into the crevices. Shake Raging River to cover top of loaf. Bake uncovered until done
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