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.
Disclosure: This is a sponsored post on behalf of Rhodes Bread Company. The opinions and views are my own.
- 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:
- ⅔ cup real mayonnaise
- ⅔ cup sour cream
- reserved dry buttermilk ranch dressing mix
- 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 ⅔ cup real mayonnaise, ⅔ cup sour cream and the reserved dry ranch buttermilk dressing mix. Mix well. Chill until serving.