Bacon-Onion Spiral Bread and Vermont Cheddar Grilled Cheese

Does this sound delicious, or what? I mean a bacon and onion filling inside  the bread, then the bread is paired with delicious Vermont cheddar and bread and butter pickles for a special grilled cheese. I could not resist making this – my kind of ingredients and it was easy to make in a 9×5-inch loaf pan. From just the aroma in my kitchen while I put it together and then baked it, I knew this would become a favorite.

Then I made sandwiches – oh my what a perfect combination of flavors! You can taste the bacon and onions, the crunch of the pickles and the creamy smoothness of the melted Vermont cheddar. Not to mention the final touch of grilling this sandwich full of delicious ingredients.




This recipe was in the latest issue of “Sift” a publication by King Arthur Flour (KAF) which I have adapted slightly.

Bacon-Onion Spiral Bread

  • 12 oz. thinly sliced bacon, cooked and finely chopped (about 10-11 slices)
  • 1 tbsp. bacon fat
  • 1-1/2 cups onions, finely diced (but not to the point of making juice)
  • 3 tbsp. flour
  • 1/2 tsp. pepper
  • 1 tsp. paprika

Cook the bacon until crisp, reserving 1 tbsp. of fat. Allow the bacon to cool, finely chop and set aside.

Add the 1 tbsp. of bacon fat and  onions to a heavy skillet set over medium-low heat. This is when  I like to use one of my heavy copper skillets. Cook, stirring frequently for 10 to 15 minutes until the onions are translucent and just starting to brown; allow to cool. Add the onions to the bacon and stir in the flour, pepper and paprika; set aside.

  • 3/4 cup lukewarm milk (I did use whole) (98° to 105°F)
  • 2 tbsp. water
  • 2 tbsp. unsalted butter, cut into small pieces and softened
  • 1 tbsp. bacon fat
  • 1 large egg
  • 2-3/4 cup flour
  • 1/2 cup whole wheat flour
  • 2 tsp. instant or active dry yeast
  • 1 tsp. salt
  • 2 tsp. onion powder
  • 1 large egg beaten with 1 tbsp water, for brushing the dough before adding the bacon mixture and also to brush on top of the loaf prior to baking

Combine the dough in the order listed. Mix and knead the dough until soft and supple – this took me about 10 minutes by hand.  Cover and let rise for about 1 hour, or until doubled.

After its first rise, pat the dough into an 8×18-inch rectangle. Brush with the beaten egg mixture and spread with the bacon mixture, leaving 1″ at the short end uncovered. Save the beaten egg mixture to brush on top of the loaf before baking. Roll the bread up from the short end, pinch the seam closed, and place seam-side down in a greased 9×5-inch loaf pan. Cover loosely with greased plastic wrap and let rise until it domes 1/2-1-inch above the pan, about 40 minutes. For me it took a little over 60 minutes. While the dough is rising, preheat the oven to 350°F.

Once risen, brush the top of the loaf with the remaining beaten egg mixture, slash the top, and bake for 30 minutes. Tent with foil and bake for 10 to 15 minutes more, until the inside of the bread reads 190°F on an instant-read thermometer. Remove from the oven and turn out onto a rack to cool completely.

Recipe by

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The magazine suggested the following sandwich using this delicious homemade bread.

Bacon Onion Spiral Vermont Cheddar Grilled Cheese

  • 2 slices bacon onion spiral bread
  • Vermont Farmstead’s Governor’s Cheddar, grated (melts faster if it is grated)
  • bread and butter pickles or apple butter
  • melted butter for brushing the top and bottom of the sandwich (optional – the sandwich browns nicely without it)

Now, this is a much different version of the typical sandwich I would make with American cheese. The cheese has a subtle honey and fruit notes that balances the cheddar’s bite. Then paired with the Bacon Onion Spiral bread really takes this sandwich over the top.

Slice the bread into 1/2-inch thickness. Layer the grated cheese on 1 slice and top with bread and butter pickles. Add another layer of cheese and then top with another slice of bread. If desired you could brush the top and bottom slices with melted butter (which I did) or I even heard mayonnaise was good to use. I like to grill this in my panini maker. Be sure to grill it long enough to thoroughly melt the cheese.

Recipe by Cooking with Aunt Juju

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Linking this to Fiesta Friday.

Here are three kitchen gadgets which made these recipes easier.

This cherry cutting board helps me to cut straight slices of bread for sandwiches; the salad shooter is a necessity when you have a lot of cheese to grate and then of course my panini maker which always makes beautiful sandwiches or as Oprah calls them her “love sandwiches”.

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34 thoughts on “Bacon-Onion Spiral Bread and Vermont Cheddar Grilled Cheese

  1. Uh, now I am hungry! Boy what a great looking bread! so you show a picture of the bacon on the flattened dough, I am wondering do you put the chopped onion on top of that before you rolled the dough up?


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