The holidays are, without a doubt, my favorite time of the year. I’m ready for Christmas but also partly sad that it will be over soon. Well, until the new year comes, I’ll be enjoying the endless comfort dishes and baked goods including this bacon cheddar star bread. Although I created this beautiful savory loaf stuffed with bacon onion chutney and cheddar for the holidays, it can be enjoyed year-round. And believe me, I will be making it all year – it’s just that good!
**Helpful tips and common mistakes
Ready for some bacon action? To make the chutney, check out my original recipe. You’re basically cooking the bacon first then adding the remaining ingredients and simmering it all together. The onions will become caramelized and jammy and the vinegar and mustard seeds will flavor the chutney. It’s truly a wonderful condiment.
You can make the chutney up to a week in advance. In fact, go ahead and make a large batch, saving some for the bread and use the remaining for whatever you like! It’s fantastic with grilled cheese.
Once the jam is ready, start making the dough. It’s a fairly simple dough with the addition of eggs, milk, and butter, all ingredients that will make the bread tender. Knead the dough until it’s smooth and let it rise in a warm area until doubled in size.
Punch down the dough and divide it into four sections. Working with one section at a time, roll each out into a 10-inch circle. I used a plate as a stencil to get the perfect circles.
Spread the jam on the first portion. Then, top it with another layer and sprinkle cheese on top. Repeat the layers with more jam and finish by stacking the last portion on top. Now, get a 2-inch biscuit cutter or glass and place it in the center. We’re going to use this as a guide on where to cut the dough.
Cut the dough into quarters, leaving that center circle intact. Then, cut each quarter into 4 equal triangles. You should have a total of 16 triangles by the time you’re done cutting.
Grab one triangle in your right hand and the triangle next to it with your left hand. Simultaneously twist those two pieces away from each other. Don’t worry if it’s not perfect, the bread will still be beautiful no matter what. Continue to do this with the remaining pieces.
Let the wreath rise for another 45 minutes, then brush on the egg wash and bake the bacon cheddar star bread in the oven at 350 for 30-35 minutes or until golden brown. Let it rest before slicing right away but do serve the bread warm.
This bacon cheddar star bread is currently my favorite savory bread. I mean you just can’t go wrong with layers of bread smeared with bacon onion chutney, am I right? Plus it’s just so pretty to look at!
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