Savory Bacon and Onion Bread is a hearty, flavorful loaf that combines the smoky richness of bacon with the sweetness of caramelized onions, all baked into a soft, golden bread. Ideal as a side for soups and stews or simply served warm with butter, this bread brings a rustic, comforting element to any meal.

Why You’ll Love This Recipe

This bread is a savory masterpiece. The crispy bacon adds saltiness and crunch, while the onions lend a mild sweetness and aromatic depth. It’s simple to prepare and makes your kitchen smell incredible as it bakes. Perfect for brunch, dinner, or as a snack, this bread is as versatile as it is delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Yeast (active dry or instant)
Warm water
Sugar
Salt
Olive oil or melted butter
Cooked bacon (chopped)
Yellow onions (thinly sliced)
Optional: shredded cheese, herbs like thyme or rosemary

Directions

In a skillet, cook chopped bacon until crisp. Remove and drain on paper towels. In the same skillet, sauté onions until caramelized. Set aside.
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, salt, and oil to the yeast mixture and mix until a dough forms.
Knead the dough for 8–10 minutes on a floured surface until smooth.
Fold in the bacon and onions (and cheese or herbs if using), distributing evenly.
Shape the dough and place into a greased loaf pan. Cover and let rise until doubled, about 1 hour.
Preheat the oven to 375°F (190°C).
Bake for 30–35 minutes, or until golden and hollow-sounding when tapped.
Cool slightly before slicing and serving.

Servings and timing

Makes 1 loaf (serves 8–10). Total time is about 2 hours including rise and bake time.

Variations

Add shredded cheddar or Swiss cheese to the dough for a cheesy version.
Mix in fresh herbs like rosemary, chives, or thyme.
Use red onions for a slightly sharper flavor.
Make individual pull-apart rolls instead of a loaf.
Add a pinch of chili flakes for a subtle kick.

storage/reheating

Store the bread in an airtight container or wrapped in foil at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in the oven at 350°F (175°C) for 5–8 minutes. It also freezes well for up to 2 months.

FAQs

Can I use pre-cooked bacon?

Yes, but freshly cooked bacon provides better flavor and texture.

What type of onion is best?

Yellow onions are ideal for their balanced sweetness when caramelized.

Can I use bread flour instead of all-purpose?

Yes, bread flour will give a slightly chewier texture.

How do I know when the bread is fully baked?

It should be golden on top and sound hollow when tapped on the bottom.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise and bake the next day.

Is this bread good for sandwiches?

Absolutely—especially for grilled cheese or turkey melts.

Can I omit the bacon?

Yes, though it will change the flavor. Try sun-dried tomatoes or mushrooms as a substitute.

Should I caramelize the onions?

Yes, caramelizing brings out their natural sweetness and balances the smoky bacon.

Can I make this in a bread machine?

Yes, prepare the dough in the machine, then fold in the bacon and onions before the final rise.

How should I serve this bread?

It pairs beautifully with soups, stews, or simply with butter or cream cheese.

Conclusion

Savory Bacon and Onion Bread is a comforting, flavor-packed loaf that elevates any meal. With its tender crumb, rich inclusions, and golden crust, it’s a showstopping addition to your baking rotation. Easy to prepare and deeply satisfying, it’s a recipe you’ll turn to again and again.

Savory Bacon and Onion

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Savory Bacon and Onion Bread is a hearty, flavorful loaf that combines smoky, crispy bacon with the sweetness of caramelized onions in a soft, golden crusted bread. Perfect as a side for soups, stews, or served simply warm with butter.

Author: Emma Harper
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 2 hours (including rise time)
Yield: 1 loaf (8–10 servings) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Halal

Instructions

In a skillet, cook chopped bacon until crisp. Remove and drain on paper towels. In the same skillet, sauté the onions over medium heat until caramelized, about 15–20 minutes. Set aside.
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms.
Knead on a floured surface for 8–10 minutes until smooth and elastic.
Gently fold in the bacon, onions, cheese, and herbs if using, mixing until evenly distributed.
Shape the dough and place into a greased loaf pan. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Preheat oven to 375°F (190°C).
Bake for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Let cool slightly before slicing. Serve warm or at room temperature.

Notes

Use red onions for a sharper flavor if preferred.
To make rolls instead of a loaf, divide the dough and bake in a muffin tin or baking dish.
Add a pinch of chili flakes for a subtle kick.
Pairs perfectly with soups, eggs, or grilled sandwiches.