Pickles? In bread? Oh heck yes. The brininess of the pickles are what make this savory bread so brilliant.
Maple-Bacon Cheddar Pickle Loaf
Makes 1 (9x5-inch) loaf
- 8 slices thick-cut bacon
- ¼ cup pure maple syrup
- Basic Pull-Apart Bread Dough
- 4 tablespoons (56 grams) unsalted butter, melted and divided
- 1 (8-ounce) block sharp Cheddar cheese, shredded
- 1 cup bread-and-butter pickles, chopped
- Preheat oven to 350°F. Line a baking sheet with foil and parchment paper.
- Place bacon slices on prepared pan. Drizzle maple syrup over bacon. Bake until crisp, 25 to 30 minutes. Let cool on a wire rack; crumble bacon.
- On a lightly floured surface, turn out dough. Punch dough down, and gently shape into a ball. Cover and let rest for 10 minutes.
- Roll dough into an 18x16-inch rectangle. Brush with 2 tablespoons (28 grams) melted butter, and sprinkle with bacon, Cheddar, and pickles. Using a knife or pizza wheel, slice dough lengthwise into 4 equal strips. Stack strips one on top of the other, and cut into 4x3-inch rectangles.
- Spray an 9x5-inch loaf pan with cooking spray, and prop pan at an angle on a book or other object so pan is not flat.
- Stack rectangles on their sides in prepared pan. Top with any fillings that came loose. Loosely cover and let rise in a warm, draft-free place 75°F until doubled in size, 30 minutes to 1 hour.
- Preheat oven to 350°F.
- Drizzle remaining 2 tablespoons (28 grams) butter on top of loaf, and bake until golden brown, 40 to 45 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool for 20 minutes before inverting onto a serving plate. Turn right side up to serve.