Fiesta Party Loaf
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 and this party loaf was the result.
Pull-Apart Bread
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.
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Disclosure: This is a sponsored post on behalf of Rhodes Bread Company. The opinions and views are my own.
Original recipe here on Rhodes Bread website
Fiesta Party Loaf
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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Melissa @ My Recent Favorite Books says
I love Bread like this..quick and easy! It sounds so good!
Pinned
Melissa says
I do too, Melissa, so simple!
Amy says
Party Loafs are the BEST!
Melissa says
I agree!
From Valeries Kitchen says
I love this idea, Melissa! Love using frozen bread dough in recipes and this looks absolutely perfect for this weekend. Sharing 🙂
Melissa says
Thanks Valerie, I completely concur, so simple! I appreciate it, thanks for stopping by, Melissa
Linda says
All I can say is you’ve done it again! Creative and very simple. On my list of must make. Thanks M, you’re a great inspiration:)
Melissa says
Hi Linda, thanks friend! It really is simple, too. ☺