Cheesy Ranch Pull-Apart Bread
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Course
Bread
Cheesy Ranch Pull-Apart Bread
Description
This recipe starts with scoring a sourdough boule in a 1-inch grid pattern while leaving the base intact, forming pockets to be filled. A melted butter and ranch seasoning mixture is brushed into the bread's cuts, followed by stuffing shredded cheddar cheese and chopped cooked bacon into the crevices. After adding the remaining butter mixture on top, the bread is wrapped in foil and baked at 350°F.
Initially baking covered traps moisture to melt the cheese, while uncovering later browns and crisps the top crust. The final result is a pull-apart bread with a combination of creamy, sharp cheddar and smoky bacon complemented by the distinct tang and herbs in the ranch seasoning. The texture balances soft, melty interiors with a toasted crust on top.
This dish serves well as a party appetizer or snack for gatherings where guests can easily tear off cheesy, bacon-filled pieces. Alternative cheeses like Monterey Jack or Pepper Jack can adjust the flavor profile. The recipe can also be adapted for grilling by wrapping the bread and cooking over indirect heat.
Ingredients
- ½ cup butter melted, unsalted, Challenge brand
- 2 tablespoons ranch seasoning mix or 1 tablespoon store-bought ranch mix, homemade
- 1 sourdough bread boule
- 8 oz cheddar cheese shredded sharp
- 6-8 lices Bacon rough chopped, cooked
Instructions
- Preheat oven to 350℉.
- In a small bowl, whisk together the melted Challenge butter and the ranch seasoning mix until combined. Set aside.
- Using a serrated knife, cut the boule vertically in a 1-inch grid pattern, taking care not to slice all the way through the bottom of the bread.
- Brush half of the melted ranch butter in all the bread nooks and crannies. Stuff the cheese and bacon in between all of the bread pockets – don’t be shy about really getting it in there.
- Pour the remaining butter mixture evenly over the top of the bread.
- Wrap the bread in foil and bake for 15 minutes. Unwrap the foil to expose the bread and bake uncovered again for an additional 10 minutes or until the top is toasted and the cheese is nice and melty.
- Serve immediately.
To make on the grill:
- Heat grill to 350℉. Place the wrapped bread over indirect heat; close the lid of the grill and cook for 20 minutes. Unwrap the foil to expose the top of the bread and cook for an additional 5-10 minutes with the lid of the grill closed.
Notes
- Any good melting cheese like Monterey Jack or Pepper Jack can substitute for cheddar to vary flavor.
- The bread can be cooked on a grill using indirect heat wrapped in foil for about 20-30 minutes.
User Reviews
Overall Rating
4.4
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