Fiesta Party Loaf

Fiesta Party Loaf – using Rhodes Frozen White Bread I have a long-standing appreciation for Rhodes frozen dinner rolls and bread products.  In fact, I have several recipes here on my website featuring their products.  My most requested recipe Garlic-Parmesan Pull-Apart Bread gooey  Praline-Pecan Monkey Bread  and Pull-Apart Cinnamon-Sugar Bread Sticks remain among my top reader favorites.  When Rhodes Bread Company invited me to Contribute a recipe to their website, I was delighted.

Pull-apart bread is an absolute favorite of my family’s on any day of the year.  It’s a must-make snack during football season, basketball season or on race day.  The variations are endless and thanks to Rhodes frozen white bread dough, it comes together with ease. For a festive twist on Rhodes Party Loaf let’s heat things up a little with pepper-jack cheese and cool buttermilk ranch dressing.  You’ll be amazed at the flavor punch you’ll enjoy with such little effort and so few ingredients.

Ingredients you’ll need:
1 Rhodes frozen white bread loaf, thawed
6 Tbsp butter, melted
1 [0.4] oz dry buttermilk ranch dressing mix, divided
8 slices bacon, cooked and crumbled
12 slices pepper-jack cheese
1 green onion thinly sliced
Ingredients for the dip:
2/3 cup real mayonnaise
2/3 cup sour cream
reserved dry buttermilk ranch dressing mix

Turn the loaf and repeat, cutting crosswise approximately 1 inch apart. 

See the recipe here on Rhodes Bread website

Disclosure: This is a sponsored post on behalf of Rhodes Bread Company.  The opinions and views are my own.

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Fiesta Party Loaf

Servings: 4

Author: Melissa Sperka

Ingredients

• 1 Rhodes frozen white bread loaf thawed
• 6 Tbsp butter melted
• 1 [0.4] oz dry buttermilk ranch dressing mix divided
• 8 slices bacon cooked and crumbled
• 12 slices pepper-jack cheese
• 1 green onion thinly sliced
• Ingredients for the dip:
• 2/3 cup real mayonnaise
• 2/3 cup sour cream
• reserved dry buttermilk ranch dressing mix

Instructions

• Thaw the bread overnight in the refrigerator. The bread dough should be thawed but still cold.
• Spray a Bundt pan with cooking spray and set aside.
• On a non-stick surface, roll the bread into a 20-22 inch long rope.
• Mix together the melted butter and 2 tsp dry buttermilk ranch dressing mix until the seasonings dissolve. Brush the seasoned butter on all sides of the bread dough.
• Shape the dough into a circle and fit into the Bundt pan, pinching the ends together. Cover with plastic wrap and allow to rise in a draft free place for around 2 hours or until doubled in size.
• Preheat the oven to 350°F and bake for 22-25 minutes until lightly golden.
• Remove from the oven and cool. Use a bread knife to make cuts lengthwise across the bread. Be careful not to cut completely through to the bottom.
• Turn the loaf and repeat, cutting crosswise approximately 1 inch apart.
• Brush the interior, top and sides of the bread with the remaining seasoned butter. Sprinkle the bacon crumbles between the bread cuts, reserving some for the top.
• Cut or tear each slice of cheese into 4 pieces and tuck the cheese between each cut.
• Sprinkle the top with thinly sliced green onion and bacon.
• Place onto a parchment lined baking sheet and return to the oven.
• Bake at 350°F for 5-8 minutes until the cheese has melted. Serve hot with buttermilk ranch dip.
• To prepare the dip: Mix together 2/3 cup real mayonnaise, 2/3 cup sour cream and the reserved dry ranch buttermilk dressing mix. Mix well. Chill until serving.

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