Cheesy Bacon Bread
  • 4 cups plus 1 tablespoon all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • ¾ pound cold unsalted butter, diced
  • 4 extra-large eggs, beaten lightly
  • 1 cup cold heavy cream
  • ½ pound extra-sharp yellow cheddar cheese, small-diced
  • 1 cup minced fresh dill
  • 4 slices bacon, cooked crisp and chopped
  • 1 egg beaten with 1 tablespoon water or milk, for egg wash
  1. Preheat the oven to 400 degrees.
  2. Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment.
  3. Add the butter and mix on low speed until the butter is in pea-sized pieces.
  4. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture.
  5. Combine until just blended.
  6. Toss together the cheddar, dill, bacon and 1 tablespoon of flour and add them to the dough.
  7. Mix until they are almost incorporated.
  8. Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheddar and dill are well distributed.
  9. Roll the dough ¾-inch thick.
  10. Cut into 4-inch squares and then in half diagonally to make triangles. (Or you can just use a scone pan if you have one!)
  11. Brush the tops with egg wash.
  12. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
  13. Adapted from Ina Garten
Recipe by Hugs and Cookies XOXO at