{"id":7678,"date":"2019-07-23T09:25:51","date_gmt":"2019-07-23T15:25:51","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=7678"},"modified":"2019-07-23T09:34:21","modified_gmt":"2019-07-23T15:34:21","slug":"bacon-onion-bread","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/bacon-onion-bread.html","title":{"rendered":"Bacon &#038; Onion Bread"},"content":{"rendered":"<p><em>Frozen bread dough is soooo easy to use.\u00a0 If you have a wholesale source, you can buy large sheets of it and just pop whatever on top.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 loaf\u00a0 frozen bread dough, thawed<\/li>\n<li>1\/3 c olive oil<\/li>\n<li>1 c sharp Cheddar cheese, grated<\/li>\n<li>1\/3 c real bacon bits<\/li>\n<li>3 Tab chopped fresh green onions or 1 small onion, thinly sliced<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>On a lightly floured board, roll thawed dough into a 14 x 12-inch rectangle.\u00a0\u00a0If dough shrinks back after rolling, let rest for 10 minutes and then continue rolling.<\/li>\n<li>Carefully transfer rectangle of dough to baking sheet pan.<\/li>\n<li>Lightly coat bread sheet with olive oil.<\/li>\n<li>Evenly sprinkle cheese over dough.<\/li>\n<li>Top with bacon bits and onions. .<\/li>\n<li>Let rise in warm area until almost double in size.<\/li>\n<li>Bake at 350\u00b0 for 20-30 minutes or until golden brown and done in the center.<\/li>\n<li>Remove from oven and pan to cool on a wire rack.<\/li>\n<\/ol>\n<p><strong>Source:\u00a0\u00a0<\/strong>Bridgeford Bread<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Frozen bread dough is soooo easy to use.\u00a0 If you have a wholesale source, you can buy large sheets of it and just pop whatever on top. Ingredients: 1 loaf\u00a0 frozen bread dough, thawed 1\/3 c olive oil 1 c sharp Cheddar cheese, grated 1\/3 c real bacon bits 3 Tab chopped fresh green onions &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/bacon-onion-bread.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Bacon &#038; Onion Bread&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[28],"tags":[44],"class_list":["post-7678","post","type-post","status-publish","format-standard","hentry","category-breads-rolls-muffins","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7678","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7678"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7678\/revisions"}],"predecessor-version":[{"id":7687,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7678\/revisions\/7687"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7678"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7678"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}