Excerpted from Bread Etc. Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More by Matthew James Duffy. Copyright © 2025 Matthew James Duffy. Photographs by Alex Nirta. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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| 1 loaf |
Ingredients
- 1 stale sourdough loaf, preferably frozen and thawed
- 1 batch Garlic Oil
- 225 g bacon, cooked and chopped
- 112 g shredded Cheddar cheese
- 1 bunch green onions or chives, thinly sliced
- 112 g butter, cubed
- Salt and ground black pepper to taste
- 1 batch Ranch Dressing, recipe follows
For the Ranch Dressing
- ½ cup sour cream
- ½ cup buttermilk
- ½ cup plain Greek yogurt
- 1 tablespoon chopped fresh chives
- 2 teaspoons chopped fresh dill
- 1 teaspoon freshly squeezed lemon juice, plus more to taste
- ¾ teaspoon hot sauce
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 clove garlic, minced
- Salt to taste
Directions
For the Pull-Apart Bread
- Preheat the oven to 375°F (190°C).
- Using a bread knife, cut long slices into the loaf on the diagonal, slicing almost to the bottom but not all the way through. Slice across the loaf in the other direction, creating a crosshatch pattern. Spoon the garlic oil over the cuts, then evenly distribute the bacon, cheese, green onions and butter inside the cuts. Wrap tightly in foil and place on a sheet pan.
- Bake for 30 minutes, then unwrap and bake for 10 minutes. Let stand for 5 minutes, then drizzle with ranch dressing and serve.
For the Ranch
- In a medium bowl, whisk together the sour cream, buttermilk and yogurt.
- Add the remaining ingredients and whisk until well combined.
- Taste and season with salt and lemon juice.
- Cover and refrigerate for 2 hours before using.
- The dressing will keep, covered, in the fridge for up to 4 days.