Savory Bacon Bread Pockets


These tasty pocket breads would be delicious served with soup.  Or make 24 smaller pockets and serve as an appetizer.





12 pockets

Prep Time

50 minutes

Rise Time

90 minutes, total

Bake Time

25 to 30 minutes


  • Dough
  • 12 ounces bacon, chopped
  • 1/4 cup warm water (100° to 110°F)
  • 1 (2-1/4/ tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1/2 teaspoon sugar
  • 1-1/2 cups warm water (100° to 110°F)
  • 1/4 cup bacon grease
  • 1/4 cup molasses
  • 1-1/2 teaspoons salt
  • 1/2 cup rye flour
  • 2 cups whole wheat flour
  • 1-3/4 to 2-1/4 cups all-purpose flour
  • Filling
  • 4 ounces ham, diced
  • 1 onion, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black fine grind pepper
  • 1/2 cup sour cream


Fry bacon in large skillet over medium low heat for 5 to 8 minutes; drain and save 1/4 cup bacon grease for use in bread. 

Combine 1/4 cup water, yeast and sugar in a small bowl.  Let rest 5 minutes, until foamy on surface.  Combine 1-1/2 cups water, bacon grease, molasses, salt, rye flour, whole wheat flour and yeast mixture in a large mixer bowl.  Beat for 2 minutes with electric mixer until well mixed and smooth.  Continue adding all-purpose flour until soft dough forms.

Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes.  Place in a greased bowl, turning to coat.  Cover.  Let rise in a warm, draft-free area about 1 hour, until doubled in size. 

While dough is rising, add ham and onions to same skillet used to cook the bacon and cook over medium heat until onions are lightly colored and soft.  Remove from heat, add bacon, Worcestershire sauce, mustard, paprika, garlic powder and black pepper.  Mix well; set aside and allow to cool.

Punch dough down; roll into a 12 x 16-inch rectangle.  Using a sharp knife, score into 12 squares.  Add sour cream to bacon mixture and place an equal amount on each square.  Fold up  opposite edges of the dough to cover the filling and create a pocket (rectangle).  Let rise 30 minutes in a warm, draft-free place until almost doubled.

Bake in preheated 350°F oven for 25 to 30 minutes.  Serve immediately.