Bacon Bread – A Savory, Comforting Loaf You’ll Love

Warm, savory, and wildly satisfying, bacon bread is the kind of recipe that makes a kitchen feel like home. It blends soft, tender dough with crispy bacon and a touch of cheese and herbs for a loaf that’s great on its own or next to soup and eggs. The best part is how simple it is to make, even if you’re new to baking.

You get all the cozy flavors of breakfast wrapped into a sliceable, shareable bread. Serve it at brunch, bring it to a potluck, or keep it on the counter for snacking—there won’t be any leftovers for long.

Why This Recipe Works

– Crispy bacon meets fluffy crumb: Rendering the bacon first gives you crisp bits and flavorful drippings. That fat enriches the dough, making it tender and aromatic. – Balanced flavors: A little shredded cheese and green onion add depth without overpowering the loaf.

The bread stays the star. – Approachable method: This is a straightforward yeast dough with minimal kneading and a single loaf shape—perfect for beginners. – Versatile and forgiving: You can swap herbs, cheeses, or even add a hint of heat. The base dough adapts well to your pantry.

What You’ll Need

• 3 cups (360 g) all-purpose flour (plus extra for dusting)
• 2 teaspoons instant yeast (or active dry yeast)
• 1 tablespoon sugar (helps activate yeast and browns the crust)
• 1 teaspoon fine salt
• 1 cup (240 ml) warm water (about 105–115°F/40–46°C)
• 6–8 slices thick-cut bacon (about 6 oz/170 g), chopped
• 2 tablespoons bacon drippings (reserved from cooking)
• 1/2 cup shredded cheddar (or your favorite melting cheese)
• 2 green onions, thinly sliced (optional but recommended)
• 1 teaspoon garlic powder (or 1 small clove finely minced)
• 1 teaspoon dried parsley or thyme (or 1 tablespoon fresh)
• 1 tablespoon unsalted butter (for brushing the crust)
• Neutral oil (a little, for greasing the bowl)

Instructions

1. Cook the bacon: Place chopped bacon in a cold skillet and set over medium heat. Cook until crisp, 6–8 minutes, stirring occasionally.

   Transfer bacon to a paper towel–lined plate. Pour off and reserve 2 tablespoons of the drippings. Let both cool slightly.

2. Mix the dough: In a large bowl, whisk flour, yeast, sugar, salt, garlic powder, and dried herbs.

   Add warm water and the reserved bacon drippings. Stir with a spoon until a shaggy dough forms.
3. Knead briefly: Turn the dough onto a lightly floured surface. Knead for 3–5 minutes until smooth and slightly springy.

   If it’s sticky, sprinkle in a little more flour; if dry, wet your hands and keep kneading.

4. First rise: Lightly oil a bowl. Place the dough inside, turning once to coat. Cover with a clean towel or plastic wrap and let rise in a warm spot until doubled, about 60–75 minutes.
5. Prep add-ins: While the dough rises, chop green onions and shred the cheese.

   Make sure the bacon is cool and crisp. This keeps the pockets of flavor distinct in the bread.

6. Shape with fillings: Punch down the dough to release air. Press it into a rough rectangle (about 9×12 inches).

   Sprinkle evenly with bacon, cheese, and green onions. Roll it up from the short side like a jelly roll, pinch the seam, and tuck the ends. Place seam-side down in a greased 9×5-inch loaf pan.

7. Second rise: Cover the pan and let the loaf rise until it crowns about 1 inch above the rim, 30–45 minutes.

   Toward the end, preheat the oven to 375°F (190°C).

8. Bake: Bake for 28–35 minutes, until the top is deep golden and the internal temperature hits about 195–200°F (90–93°C). If browning too fast, tent loosely with foil in the last 10 minutes.
9. Finish and cool: Brush the hot loaf with melted butter for a soft, glossy crust. Cool in the pan for 10 minutes, then transfer to a rack.

   Let it cool at least 30 minutes before slicing so the crumb sets.
10. Serve: Slice thick and enjoy warm with eggs, a crisp salad, or a bowl of tomato soup. A swipe of honey butter or mustard is a nice contrast.

Storage Instructions

– Room temperature: Wrap the cooled loaf tightly or store in an airtight container for up to 2 days. – Refrigerator: Keeps 3–4 days, but the crumb can dry slightly. Reheat slices in a toaster oven to revive the texture. – Freezer: Slice, wrap individually, and freeze for up to 2 months.

Toast straight from frozen or warm at 325°F (165°C) for 10–12 minutes. – Reheating tip: Brush a little water on the crust before warming to refresh the loaf and prevent dryness.

Health Benefits

– Protein and satisfaction: Bacon adds protein and richness, which helps keep you full. Pairing a slice with eggs or a salad can create a balanced meal. – Portion control made easy: The flavors are bold, so a modest slice goes a long way. It’s a satisfying side rather than a main course. – Customizable add-ons: Add fiber and micronutrients with extras like sautéed spinach, roasted peppers, or whole wheat flour mixed into the dough. – Mindful swaps: You can reduce sodium by using low-sodium bacon and choose a sharper cheese so you use less without losing flavor.

What Not to Do

– Don’t skip cooking the bacon: Raw bacon will release too much fat and moisture in the loaf, leading to greasy, uneven pockets. – Don’t add hot drippings to the dough: If the fat is too warm, it can kill the yeast.

Let it cool to just warm before mixing. – Don’t rush the rises: Under-proofed dough bakes dense and gummy. Wait for visible volume increase. – Don’t overflour the dough: A slightly tacky dough bakes softer. Too much flour makes a dry, tough loaf. – Don’t slice immediately: Cutting too soon compresses the crumb and lets steam escape, drying the bread.

Variations You Can Try

– Jalapeño Cheddar Bacon: Add 1–2 minced jalapeños and swap cheddar for pepper jack. – Maple Bacon Swirl: Brush the rectangle of dough with 1–2 tablespoons maple syrup before adding the bacon and cheese for a sweet-savory twist. – Herb and Parmesan: Use grated Parmesan and a mix of rosemary and thyme for a fragrant, Italian-style loaf. – Whole Wheat Blend: Replace 1 cup of all-purpose flour with whole wheat.

Add 1–2 teaspoons extra water if needed to keep the dough soft. – Skillet Pull-Apart: Roll balls of dough stuffed with bacon and cheese. Arrange in a greased cast-iron skillet, let rise, and bake for a shareable pull-apart version.

FAQ

Can I use pre-cooked bacon?

Yes, but choose thick-cut and make sure it’s truly crisp. If it’s soft or greasy, give it a quick re-crisp in a skillet.

You’ll still want a tablespoon or two of fat to enrich the dough, so add melted butter or oil if you don’t have drippings.

What if I only have active dry yeast?

Active dry yeast works fine. Bloom it in the warm water with the sugar for 5–10 minutes until foamy, then proceed. Reduce the rise times if your kitchen is warm and the dough doubles quickly.

Can I make this without cheese?

Absolutely.

The loaf will still be flavorful thanks to the bacon and herbs. Consider adding a tablespoon of olive oil or an extra teaspoon of herbs for richness and aroma.

How do I know the loaf is done without a thermometer?

Tap the bottom of the loaf after removing it from the pan—it should sound hollow. The crust should be a deep golden brown, and the loaf should feel light for its size.

Can I use a stand mixer?

Yes.

Mix the dry ingredients in the bowl, add water and drippings, and knead with the dough hook on medium-low for 4–6 minutes. Stop when the dough is smooth and elastic.

What’s the best way to reheat slices?

A toaster oven at 350°F (175°C) for 5–7 minutes works well. For extra moisture, lightly mist or brush the crust with water before heating.

Is there a gluten-free option?

Use a 1:1 gluten-free flour blend designed for yeast breads, and add 1 teaspoon xanthan gum if your blend doesn’t include it.

Expect a slightly denser texture, and consider baking in a smaller pan for better rise.

In Conclusion

Bacon bread brings together the comfort of homemade bread with the craveable flavor of crisp bacon. It’s straightforward to make, flexible with add-ins, and perfect for breakfast, brunch, or an easy side. Once you’ve tried the base recipe, play with herbs, cheeses, and shapes to make it your own.

Warm slices, a little butter, and good company—sometimes that’s all dinner needs.