Ingredients

The following ingredients have 4 Servings
  • 1 frozen white bread loaf (thawed (Rhodes or similar))
  • 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

Instruction

  • 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.