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Bacon and Sundried Tomato Bread for BLT Sandwiches

Bacon and Sundried Tomato Bread for BLT Sandwiches




1 loaf


55 minutes


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  • 2-3/4 to 3-1/4 cups bread flour
  • 2 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
  • 1 teaspoon sweet basil
  • 3/4 teaspoon salt
  • 1 cup plus 2 tablespoons very warm water (120º to 130ºF)
  • 1/3 cup crumbled, cooked bacon
  • 1/3 cup drained, chopped, sundried tomatoes (packed in oil)
  • 1 large clove garlic, minced
  • 1 tablespoon melted butter OR margarine, optional

Suggested Sandwich Filling

  • Mayonnaise, or your favorite sandwich spread
  • 1 pound sliced bacon, cooked crisp and drained on absorbant toweling
  • Chilled lettuce leaves
  • Fresh tomato slices



  1. Combine 1-1/2 cups flour, sugar, undissolved yeast, basil and salt in a large mixer bowl. Add water; mix on medium speed of mixer for 1 minute. Add in bacon, sun-dried tomatoes and garlic; mix to combine. Add enough remaining flour to form a soft dough.
  2. Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Cover and let rest 10 minutes.
  3. Grease a 9 x 5-inch loaf pan. Form dough into a smooth loaf and place in pan. Cover and let rise in a warm, draft-free place 30 to 40 minutes, or until dough is doubled in bulk.
  4. Bake in a preheated 375°F oven for 25 to 30 minutes, or until done. Brush top with melted butter, if desired. Cool in pan 5 minutes, then remove from pan and cool completely on cooling rack.
  5. For BLT Filling: Spread sliced bread with mayonnaise or sandwich spread. Layer bacon, lettuce and tomatoes as desired. Note: 1 pound of bacon is enough for 4 to 5 sandwiches.


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