This Cheesy Chicken and Bacon-Stuffed Bread Loaf takes the classic flavors of chicken, bacon, and gooey cheese and wraps them up in a soft, buttery bread loaf. It’s perfect for sandwiches, appetizers, or even as a main course. With its rich, savory filling and golden crust, this loaf is sure to become a family favorite!
Ingredients
For the Bread Dough
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- 2¼ teaspoons active dry yeast (or 1 packet)
- 1 cup warm milk (about 110°F/45°C)
- 3 tablespoons unsalted butter, melted
- 2 large eggs, plus 1 egg yolk (reserve the white for egg wash)
- 3½ cups all-purpose flour, divided
- 2 tablespoons granulated sugar
- 1 teaspoon salt
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For the Filling
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- 2 cups cooked and shredded chicken breast
- 1 cup crumbled cooked bacon
- 1 cup shredded cheddar cheese (or Mexican blend for extra spice)
- ½ cup sour cream
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
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For Assembly
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- 1 egg white, beaten (for egg wash)
- Coarse sea salt or sesame seeds (optional, for topping)
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Instructions
Step 1: Make the Dough
- In a small bowl, dissolve the yeast in the warm milk. Let it sit for 5–10 minutes, or until frothy.
- In a large mixing bowl, combine the melted butter, 2 eggs, sugar, and salt. Stir in the yeast mixture.
- Gradually add 3 cups of flour, stirring until a soft dough forms. Knead on a lightly floured surface for 5–7 minutes, or until smooth and elastic
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
Step 2: Prepare the Filling
- In a mixing bowl, combine the shredded chicken, crumbled bacon, cheddar cheese, sour cream, minced garlic, oregano, salt, and pepper. Mix well and set aside.
Step 3: Shape the Loaf
- Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll out the dough into a rectangle about 12×16 inches and ¼-inch thick.
- Spread the chicken-bacon mixture evenly over the dough, leaving a small border around the edges.
- Starting from the long side, tightly roll up the dough into a log. Pinch the seam closed and tuck the ends under.
Step 4: Let It Rise Again
- Place the shaped loaf seam-side down in a greased 9×5-inch loaf pan. Cover with a damp towel and let it rise for another 30–45 minutes, or until puffy.
Step 5: Bake
- Preheat your oven to 375°F (190°C). Brush the top of the loaf with the reserved egg white for a golden glaze.
- Sprinkle coarse sea salt or sesame seeds over the top if desired.
- Bake for 35–40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, loosely cover with foil.
Step 6: Serve
- Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
- Slice the loaf into thick pieces and serve warm. Perfect alongside soups, salads, or on its own as a hearty sandwich loaf!
Tips for Success
- Filling Consistency : Ensure the filling isn’t too wet to prevent the dough from becoming soggy. Pat any excess moisture off the chicken before mixing.
- Bread Texture : For an extra tender loaf, substitute half of the all-purpose flour with cake flour.
- Cheese Meltdown : Use shredded cheese that melts well, such as cheddar, Monterey Jack, or mozzarella.
Nutritional Information (Approximate per Serving)
(Based on 8 servings)
- Calories: 420
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 500mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 5g
- Protein: 20g
Variations
- Veggie Boost : Add sautéed bell peppers, onions, or spinach to the filling for added color and nutrition.
- Spicy Twist : Incorporate diced jalapeños or a splash of hot sauce for heat lovers.
- Gluten-Free Option : Replace the all-purpose flour with a gluten-free bread mix and adjust liquid content as needed.
With its cheesy, smoky, and satisfying flavors wrapped in a soft, golden crust, this Cheesy Chicken and Bacon-Stuffed Bread Loaf is pure comfort food magic. Whether served at brunch, dinner, or packed for lunch, it’s guaranteed to please every time! 🍞
