Bread, cheese, bacon, onions and peppers together-hard to beat. This recipe has this great combination of flavors. Relatively easy because it uses frozen bread dough. I really like not only the convenience of purchased frozen bread dough but the taste and texture are beyond what I have been able to duplicate. I often use it for pizza dough, cinnamon twists, big sandwich and this recipe. I usually serve Godfather Bread on Sunday nights but delicious anytime and great for parties.

Fry the bacon in a skillet. When done remove from pan and saute the onions and peppers in the drippings. Red or green peppers are fine. Meanwhile whisk the eggs in a large mixing bowl; add the cheese. Cut the thawed bread dough into small pieces, about thirty pieces or so and add to the cheese mixture. Kitchen scissors work well for this. The smaller the pieces are the more goodies each bite has. Cut the bacon into small pieces and add to the large bowl with the sauteed onion and peppers.

Using your hands combine all the ingredients, trying not to “overwork” the dough. Place in a greased dish. Cover and let rise until light. Bake at 350 degrees until done. I usually cover with aluminum foil the last few minutes so the bread doesn’t get too brown before it’s done. The pictures here are for a one half recipe which fits well in a 9×9 di

Print Recipe

Godfather Bread

Bread with bacon, cheese, onions and peppers.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Bread

Cuisine: American

Keyword: Bread

Ingredients

• 1 loaf frozen bread dough, thawed
• 2 eggs, beaten
• 6 strips bacon
• 1/2 cup onions, chopped
• 1/2 cup peppers, chopped
• 3/4 cup mozzarella cheese, grated
• 3/4 cup cheddar cheese, grated

Instructions

• Whisk the eggs in a large mixing bowl. Add the cheese and the frozen bread dough which has been cut into small pieces. Fry the bacon in a skillet; when done remove from pan and saute the onion and peppers in the bacon drippings. Cut the bacon into small pieces and add to the dough mixture along with the sauteed onions and peppers. Using your hands gently combine all the ingredients until well mixed. Place in greased 9×13 pan, cover and let rise until light. Bake at 350 degrees for 35-45 minutes or until done. Cover with aluminum foil if necessary so crust will not over brown. Enjoy!

Homemade Chocolate Babka is beautiful and so delicious! It combines some of my favorites – bread, chocolate and cinnamon. I had never made it, but my son had found the recipe and wanted to try it – so glad he did. It was a fun project!

The recipe we used first was from Tori Avey’s blog, “Every Day Inspired by the Past.” We would definitely recommend this recipe. The filling was a perfect combination of dark chocolate and cinnamon and the texture was amazing. The link below has the recipe and an illustrated step-by-step tutorial with really good directions.

https://toriavey.com/toris-kitchen/chocolate-babka/

You prepare the dough, let it rise, roll it in into a rectangle, add the filling, roll into a log, twist to shape, let it rise again, brush with an egg wash, sprinkle with streusel and bake.

YUM! You will love the smell of your kitchen when you bake this…imagine the scents of bread baking – plus chocolate – plus cinnamon. Does it get any better?

Once it has cooled, slice and enjoy with your favorite cup or tea or coffee! Look at those beautiful slices! It has a wonderful soft texture that crumbles just a bit when you slice it. So good! If you like warm snacks, pop a slice in the microwave for about 10 seconds.

Just for a comparison, I also baked the Chocolate Babka, using a recipe from the King Arthur Flour website.

Their recipe makes two loaves. I shaped one similar to the one above. On the second one I cut the filled dough rolls in half and twisted them together.

That made a really pretty loaf. Another website had suggested that you place the filled dough rolls in the freezer for just a few minutes so that the dough would be easier to cut in half. I would recommend that because the dough is really soft and when the dough is cold you can get a more accurate cut and then it is easier to shape and the filling stays in place better.

The King Arthur recipes had two filling options. One was a smooth chocolate, which they recommended for the dough that you cut and shape. The other filling has toasted walnuts, along with the chocolate and cinnamon and it was so good and the nuts added a nice texture.

The King Arthur recipe was more dense, more like bread, so when you sliced the babka, you could toast it in the toaster for a scrumptious breakfast or snack. Tori Avey’s recipe was lighter in texture and more crumbly – which I preferred and her filling recipe with the dark chocolate combined with the cinnamon was my favorite.

For the King Arthur Flour recipe, click on the link below:

https://www.kingarthurflour.com/recipes/chocolate-babka-recipe

The link below to King Arthur’s website gives you tips and techniques to use to create different babka shapes.

https://www.kingarthurflour.com/blog/2017/04/10/how-to-shape-babka

A fun weekend project! Enjoy being creative in the kitchen with your family!!!

This Thanksgiving is going to be so different from ones in the past, we just won’t be able to have the big family gatherings that we enjoy so much! But we can still show our family and friends how much we care about them. One way to do that is by baking some of your favorite treats and sharing them with others. Pumpkin bread is a fall favorite!

Pumpkin bread smells sooo good while it is baking! So you get the benefit of your house smelling amazing while you are making these. This recipe is loaded with pumpkin flavor and is full of fall spices. One regular recipe makes three small loaves, so I doubled the recipe and made six loaves. Some I topped with cinnamon and sugar, the rest were sprinkled with roasted pumpkin seeds and a bit of coarse sugar.

To me, the best way to eat pumpkin bread is to toast it and slather it with butter! The toasting seems to intensify all those wonderful flavors – and it also adds a bit of that nice toasty crunch around the edges.

Add ribbons, bows and special tags to your gifts. Your friends and family will thank you! A wonderful gift from your kitchen.

For the recipe, click on the website below:

Happy Thanksgiving to you and your family!