Our recent visit was no exception. My amazing nephew put together a to-die-for breakfast bread that is still making me drool.
I won’t even tell you how many pieces I ate – but let’s just say it’s a good thing he made three loaves so that everybody else got some, too!
He made it with bacon (yum!) but I think he should definitely make some with ham or sausage, or even pepperoni! I’d be happy to taste test them!
I also don’t think this bread should just be for breakfast – I would eat it any time. Like right now.
I was quite impressed with the fact that he made it ahead, froze it, and baked it up fresh for us in the morning – making it a perfect meal for overnight guests!
And – the best news of all – he shared his recipe!
1 batch of White Bread Dough
1 [0.7 oz. or 19 grams] packet of dry Italian dressing mix
2 cups of cheddar cheese
2/3 cup of real bacon bits
Mix the envelope of Italian dressing mix into the bread dough, put it into a greased bowl, cover with a clean towel and let rise till doubled.
On a floured surface, roll out into a large rectangle. Evenly spread the cheese and bacon bits over the surface.
Starting on the longest side, roll up the dough as you would cinnamon rolls. Place the roll on a greased jelly roll pan to rise.
Once risen, bake at 350 degrees for about 30 minutes.
Once the roll has been made, do not let it rise. Cover the dough in plastic wrap and freeze for one hour.
After one hour, remove the roll from the freezer ad completely wrap in plastic wrap and aluminum foil and freeze up to 1 month.
When you are ready to bake, remove from the freezer and unwrap it. Set it on a greased jelly roll sheet and cover with a clean dish towel. Let thaw and rise overnight.
Then bake at 350 degrees for 30 minutes.
Note: This makes one loaf, but would be very easy to double or triple! You could use frozen bread dough, but could not freeze the unbaked roll.