Chili Cheese Garlic Bacon Pull-Apart

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Ingredients

    30oz            Buttery Sourdough Buns Dough*
    4 oz            Butter
    8 oz            Grated Cheddar Chesse
    8 oz            Bacon*, about eight slices
    8 cloves        Fresh Garlic
    4 tbsp          Better Chili Powder*    

I almost called this “the Heart Attack Snack”! It certainly possesses all the usual suspects: butter, cheese, and bacon in prodigious quantities. But when compared to some of Paula Dean’s favorites, it’s pretty tame.

This is really about NFL snacks. Mrs Drudge is a serious NE Pats fan. To avoid being an NFL widow(er?), I choose to provide seasonally appropriate snacks for the fan base. (You will see, in this space, other NFL Sunday snacks as the season wears on.)

ok, so lets put this snack together…

This is a pull-apart bread snack, with loads of garlic, cheese and bacon; oh and loads of butter. So cook the bacon, brown the minced/chopped garlic in the bacon grease, melt the butter in the same pan. Pour the butter, bacon grease, garlic mixture into a bowl that will let you submerge the bread dough bits.

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You can built this in bread loaf pan, a cake round, even a bundt pan. Of course here at Buckets’ Kitchen, we like to use our pails. Be careful to load your pan only about 2/3’s full of dough balls; these will rise during the second proof and during the bake.

Make ropes of the dough and cut small pieces. You can roll these pieces into balls in your hands, or just leave them as you cut them; after all, your just going to pull them apart later. Duck each piece into the butter/garlic mixture.

I put a bit of the butter mixture on the bottom of the pan for lubrication, then add a layer of dough balls. Don’t crowd them, they will expand and you want the cheese to get in between.

Next sprinkle on some chili powder, then some cheese, then some chopped bacon. Repeat the layers until you have filled the pan about 2/3’s full, ending with cheese and bacon.

Let this rise in a warm place for about 30 minutes while you preheat your oven to 350F. I wait until it rises to just the rim of then pan. Bake for 22-28 minutes.

This loaf will be very moist due to all the butter/bacon grease. Let it rest in the pan until you can handle the pan without mits. Then remove it to a rack to cool or serve it right up. Of course you want to re-warm it just before serving in any case.

Beer is almost a requirement for serving. I chose Bucket Park Loop Porter for my snack and the photo-op. Then for dinner, I made some home-made tomato soup for dunking…and Bucket Pawtucket Pail Ale to honor the pails it was baked in.

Notes: For years Mrs Drudge and I used supermarket frozen bread dough for this kind of recipe. My guess is two frozen loaves, defrosted according to package instructions will provide the right amount of dough for this recipe. Another alternative could be a simple refrigerator "roll dough" from you grocers refrigerated section. Here's my version of KAF's Buttery Sourdough Buns.
 
You can make this with any chili powder you have handy but I recommend using something special. For this recipe I used some fresh New Mexico Chili powder gifted to us by our lovely neighbors after their trip to Albuquerque.

If your house is like mine, it will be impregnated with the aroma of cooking bacon for about three days; pick a great bacon.

This entry cross-posted at Bucket’s Kitchen.
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