Veggie Pull-Apart Bread
A bread machine hurries along the dough-making process, but chopped vegetables, bacon and cheese make the buttery wreath unforgettable. —Christi Ross, Guthrie, Texas
Ingredients
- 1/2 cup water
- 1/2 cup sour cream
- 1 tablespoon butter
- 3 tablespoons sugar
- 1-1/2 teaspoons salt
- 3 cups all-purpose flour
- 1-1/2 teaspoons active dry yeast
- vegetable mixture:
- 1/2 cup butter, cubed
- 1 cup chopped celery
- 1 cup chopped green pepper
- 1 cup chopped green onions
- 6 bacon strips, cooked and crumbled
- 1 cup shredded cheddar cheese
- Ranch salad dressing, optional
Directions
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1In bread machine pan, place the first 7 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional water or flour if needed.
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2When cycle is completed, punch down dough and let rest, covered, 10 minutes. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery and pepper; cook and stir until crisp-tender. Stir in green onions. Transfer to a bowl; cool slightly. Stir in bacon and cheese.
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3Divide and shape dough into 24 balls; roll in vegetable mixture and place in a greased 10-in. fluted tube pan.
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4Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
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5Bake until golden brown, 40-45 minutes. Cool in pan 5 minutes before inverting onto a serving plate. If desired, serve with ranch dressing.
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