Cheddar Bacon Bread


Great with soup!





1 loaf

Prep Time

30 minutes

Rise Time

1 hour

Bake Time

35-40 minutes


  • Filling
  • 1 teaspoon corn oil
  • 1/2 cup diced onion
  • 1/2 cup diced peppers (green, red or orange may be used)
  • Dough
  • 3 to 3-1/2 cups all-purpose flour
  • 1-1/2 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 3 tablespoons shortening
  • 1 cup shredded cheddar cheese
  • 1/2 cup real bacon bits


Heat vegetable oil in a skillet over medium-high heat. Add onion and bell peppers; cook 3 minutes, stirring frequently. Remove from heat; let cool.

Combine 1 cup flour,  sugar, undissolved yeast and salt in a large mixing bowl. Heat water, milk and shortening until very warm (120° to 130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in cooked onion mixture, cheese and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rise 10 minutes.

Roll dough to 18 x 10-inch rectangle; sprinkle with bacon bits. Roll up tightly from long side as for jelly roll; pinch seam to seal. Place in a greased 9 or 10-inch tube pan. Join ends; pinch to seal.  Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

 Bake at 375ºF for 35 to 40 minutes or until done. Let cool slightly in pan on wire rack for 5 minutes. Remove from pan; serve warm.