4-1/2 cups King Arthur® Unbleached All-Purpose Flour
2 envelopes Fleischmann's® RapidRise Yeast
2 teaspoons Spice Islands® Italian Herb Seasoning
1-1/2 teaspoons salt
2 cloves garlic, minced
1-1/4 cups water
1/4 cup olive oil
8 ounces (2 cups) shredded cheese blend (cheddar jack, cheddar mozzarella, etc...), divided
10 slices cooked bacon, coarsely chopped
Combine 1-1/2 cups flour, undissolved yeast, Italian herb seasoning, salt and garlic in a large mixer bowl. Heat water and oil until very warm (120° to 130°F); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in 1 cup cheese and remaining flour to make a stiff batter. Spread batter on greased 15 x 10-inch jelly roll pan or rimmed baking sheet with at least 1-inch sides. Sprinkle with remaining cheese; top with bacon. Cover; let rise in warm, draft-free place until puffy, about 30 minutes.
Bake at 375ºF for 25 to 30 minutes or until done. Cover loosely with foil during last 5 to 10 minutes of baking if cheese begins to overbrown. Remove from pan; cool on wire rack. Serve as strips or squares, or slice and use for sandwiches.
Replace bacon with 1-1/2 ounces thinly sliced salami.
Serving Size: 1 slice (1/16 of recipe)
Serving weight: 2.8 ounces (79 g)
Calories 240; Total fat 10 g; Saturated fat 3.5 g;
Cholesterol 40 mg; Sodium 360 mg; Carbohydrates 28 g;
Dietary fiber 1 g; Sugars 0 g; Protein 10 g