Bacon, Herb and Cheese Snack Bread

4 ½ cups all-purpose flour

2 envelopes Fleischmann s® RapidRise Yeast

1 ½ teaspoons Spice Islands® Italian Herb Seasoning

1 ¼ teaspoons salt

1 clove garlic, minced

1 ¼ cups water

¼ cup Mazola® Vegetable Plus! Oil

2 eggs

8 ounces shredded cheese blend (Cheddar Jack, Cheddar mozzarella, etc.)

6 slices cooked bacon, coarsely chopped

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 (120 degrees to 130 degrees F); 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.

Bake at 375 degrees F 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.