[Recipe] Bacon and Sharp Cheddar Round Loaf

Breads are honestly some of my favorite things to make. But this one, of all the recipes I have come up with, really takes the figurative cake. Just remember to refrigerate it after baking, as it spoils quickly at room temperature!


  • 1 cup warm water (100-110 F)
  • 1 Tbsp. packed brown sugar
  • 2 tsp. active dry yeast
  • 1 tsp. salt
  • 1/8 tsp. Paprika
  • 1/8 tsp. Red Pepper flakes
  • 1/8 tsp. Garlic and Pepper mixture
  • ½ tbsp. extra virgin olive oil
  • 1 tsp. Honey
  • 5-10 pieces of bacon
  • 1 cup white whole wheat flour
  • 1 cup bread flour
  • 1 cup shredded sharp cheddar cheese

In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

While yeast is proofing, Remove large fat deposits from the bacon slices and cook bacon  in a small pan with ½-1 tbsp olive oil. Once finished, set aside 2 tbsp of the grease, and  roughly chop the bacon.

After the yeast is proofed stir in the salt, seasonings, honey, saved bacon grease, chopped bacon and both types of flour. Stir until the dough forms a ball and knead for about 5 minutes until the dough is smooth but still wet.

Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour. Punch down the dough, knead in 1 cup of shredded sharp cheddar cheese, and form into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size for a second time, about 45 minutes.

Meanwhile, preheat oven (and pizza stone) to about 350 degrees (F). Once the dough has risen, bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.


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