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Tue, Jan 28 2014 post by Melissa From melissassouthernstylekitchen

Fiesta Party Loaf

Guest blogger Melissa from Melissa's Southern Style Kitchen says "Pull-apart party bread is a must-make snack during football season, basketball season or on race day!"

Fiesta Party Loaf

Pull-apart party 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 ranch dressing.   You'll be amazed at the flavor punch you'll enjoy with such little effort and so few ingredients.

 For a festive twist on Rhodes Party Loaf, let's heat things up a little with pepper-jack cheese and cool ranch dressing.

 

 

Ingredients:

1 Rhodes frozen white bread loaf, thawed

6 Tbsp butter, melted

1 [0.4] oz packet 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

For a festive twist on Rhodes Party Loaf, let's heat things up a little with pepper-jack cheese and cool ranch dressing.

Directions:

Thaw the bread overnight in the refrigerator.  The bread dough should be thawed but still cold.

 

 

For a festive twist on Rhodes Party Loaf, let's heat things up a little with pepper-jack cheese and cool ranch dressing.

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.

 

 

For a festive twist on Rhodes Party Loaf, let's heat things up a little with pepper-jack cheese and cool ranch dressing.

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.

 

 

For a festive twist on Rhodes Party Loaf, let's heat things up a little with pepper-jack cheese and cool ranch dressing.

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.

 

 

For a festive twist on Rhodes Party Loaf, let's heat things up a little with pepper-jack cheese and cool ranch dressing.

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

 

 

For a festive twist on Rhodes Party Loaf, let's heat things up a little with pepper-jack cheese and cool ranch dressing.

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.

 

 

For a festive twist on Rhodes Party Loaf, let's heat things up a little with pepper-jack cheese and cool ranch dressing.

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. 

Print

Fiesta Party Loaf

Servings: 12 | Skills: Beginning | Prep Time: 30 min (not including thaw time) | Bake Time: 25 min

Fiesta Party Loaf
5.0 / 5  (9 votes, 1 review )

Ingredients

1 Rhodes frozen white bread loaf, thawed
6 Tablespoons butter, melted
1 [0.4] oz packet 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 teaspoons 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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