• 560 g all-purpose flour
  • 2 envelopes Fleischmann's - RapidRise Yeast
  • 2 g Spice Islands - Italian Herb Seasoning
  • 8 g salt
  • 1 clove garlic, minced
  • 295 ml water
  • 60 ml Mazola - Vegetable Plus Oil
  • 2 eggs
  • 225 g shredded cheese blend (Cheddar Jack, Cheddar mozzarella, etc.)
  • 6 slices cooked bacon, coarsely chopped
  1. Combine 1-1/2 cups flour, undissolved yeast, Italian herb seasoning, salt and garlic in a large mixer bowl. Heat water and oil until very warm (48 degrees to 54 degrees C); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in 1 cup cheese and remaining flour to make a stiff batter. Spread batter on greased 15 x 10-inch jelly roll pan or rimmed baking sheet with at least 1-inch sides. Sprinkle with remaining cheese; top with bacon. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  2. Bake at 190 degrees C for 25 to 30 minutes or until done. Cover loosely with foil during last 5 to 10 minutes of baking if cheese begins to overbrown. Remove from pan; cool on wire rack. Serve as strips or squares, or slice and use for sandwiches.