Bacon and Sundried Tomato Bread for BLT Sandwiches


This BLT features bacon and tomatoes in the bread as well as the filling! 





1 loaf

Prep Time

30 minutes

Rise Time

35 to 45 minutes

Bake Time

25 to 30 minutes


  • 2-3/4 to 3-1/4 cups bread flour
  • 2 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 teaspoon sweet basil
  • 3/4 teaspoon salt
  • 1 cup plus 2 tablespoons very warm water (120º to 130ºF)
  • 1/3 cup crumbled, cooked bacon
  • 1/3 cup drained, chopped, sundried tomatoes (packed in oil)
  • 1 large clove garlic, minced
  • 1 tablespoon melted butter OR margarine, optional
  • Suggested Sandwich Filling
  • Mayonnaise, or your favorite sandwich spread
  • 1 pound sliced bacon, cooked crisp and drained on absorbant toweling
  • Chilled lettuce leaves
  • Fresh tomato slices


Combine 1-1/2 cups flour, sugar, undissolved yeast, basil and salt in a large mixer bowl.  Add water; mix on medium speed of mixer for 1 minute.  Add in bacon, sun-dried tomatoes and garlic; mix to combine.  Add enough remaining flour to form a soft dough. 

Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic.  Cover and let rest 10 minutes. 

Grease a 9 x 5-inch loaf pan.  Form dough into a smooth loaf and place in pan.  Cover and let rise in a warm, draft-free place 30 to 40 minutes, or until dough is doubled in bulk.

Bake in a preheated 375°F oven for 25 to 30 minutes, or until done.  Brush top with melted  butter, if desired.  Cool in pan 5 minutes, then remove from pan and cool completely on cooling rack. 

For BLT Filling:  Spread sliced bread with mayonnaise or sandwich spread.  Layer bacon, lettuce and tomatoes as desired.  Note:  1 pound of bacon is enough for 4 to 5 sandwiches.