Cheesy Bacon Ranch Bread

Ingredients

1 round loaf of sourdough (or similar) bread
2 cups shredded cheddar cheese
1/2 cup-3/4 cup chopped cooked bacon
1/2 cup butter, melted
1 tbsp. dry ranch dressing mix

Instructions...

Preheat oven to 350F degrees. Using a sharp bread knife,
cut the bread going in both directions but don't cut all the way through the bottom. Place your bread on a large piece of aluminum foil (this will make it easier to wrap it up later). Place shredded cheese in between the slices. Really pack it in there as best you can. This part takes the longest amount of time in this recipe so be patient. This is also why you wouldn't want to use a really soft bread or else it would tear too easily why you packed the cheese in. Now add in bacon (as little or as much as you like). Do your best to get in between the slices. Now take 1 tbsp. dry ranch dressing mix and add it to the melted butter. You can add more dry mix if you like a stronger ranch taste. Give it all a good stir until combined. Pour or spoon the butter mixture over top of the bread. Now wrap the whole thing up in aluminum foil and place on baking sheet. Bake at 350F degrees for 15 minutes. Unwrap from the foil and bake for another 10 minutes (or until the cheese is melted). And then dig in while warm!

Cheesy Onion Rolls

2 cups very warm water1/4 cup potato flakes (instant mashed potatoes)

2 tablespoons yeast (instant, fast rising)

1/2 cup sugar

1 tablespoon salt

2 eggs beaten

1/2 cup butter (or margarine)...

6 - 6 1/2 cups flour

Filling

2 tablespoons butter, melted

3 cups Cheddar cheese, shredded

1 medium onion, thinly sliced

2 tablespoons poppy seeds

1 egg, beaten (for egg wash)

1/2 cup mayonnaise

Instructions

Stir together the water, potato flakes and sugar.  Add eggs, softened butter, and yeast mixed with 3 cups flour.  Beat with mixer on high speed.  Add remaining flour 1/2 cup at a time until a soft but knead-able dough is formed.  Knead well.  Place in a greased bowl.  Cover and let rise until doubled in bulk. (About an hour in a warm place.)  Punch down dough, and divide in half.

Roll each half out to form a 16 x 12 inch rectangle.  Brush each piece with half the melted butter; sprinkle each rectangle with half the cheese and poppy seeds.  Beat egg, and brush lightly over long edges.  Starting at one long side, roll up tightly, pinching seam to seal.  Cut thick slices (about 1 1/2") and place on parchment lined baking sheet about 2 inches apart.  Press buns to flatten to about 3/4" thick.  Cover and let rise in warm place until doubled in size (about 1 hour).  Brush lightly with beaten egg.  Top each roll with onion slices.  Add a dollop of mayonnaise on top of each bun (about 1 teaspoon).  

Bake at 350°F for about 25 minutes or until golden brown.  Cool on racks.  Recipe by Judy from the Mennonite Girls Can Cook  Yield: 20 large cheesy onion rolls

Sandwich Buns

1/3 cup milk, warm 

1/4 cup butter, melted

1/4 cup oil

2/3 cup crushed pineapple, not drained

1/2 cup brown sugar, lightly packed

1 teaspoon salt

1/2 teaspoon black pepper...

1 tablespoon honey dijon mustard

2 eggs, well beaten

1 tablespoon yeast

4 1/4 cups flour

Stir together milk, butter, oil, pineapple, and sugar in a bowl.  Whisk in salt, pepper, dijon mustard, and well beaten eggs.  Add 3 cups of flour and yeast,  Knead dough until smooth, adding more flour as needed. Dough should be slightly sticky.  Place dough in a greased bowl and let rise in a warm place until doubled in bulk.  Punch down, form buns, and place in a well greased 9" by 13" pan.  Let rise again until almost doubled in bulk.  Brush buns with an egg wash. (whisk an egg and 2 tablespoons water).  Bake in 350º oven for 25 minutes, until tops are golden brown.  Brush tops with melted butter if desired.  Yield: 12 buns

I've been enjoying Recipes from the Blog Mennonite Girls Can Cook for a while now...and since I was making one of their recipes for dinner tonite, I thought I'd share the Recipe with you.  If you haven't seen their blog you can visit them here.