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| Home -> [Bacon, Bakery, Breads, Onions, Pastry, Pork] -> [Bacon and onion batter bread Recipe] |
Bacon and onion batter bread
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| Artist: |
_ |
Yield: |
3 |
| Categories: |
Bacon, Bakery, Breads, Onions, Pastry, Pork |
Rating: |
0 |
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Ingredients:
| | FROM GARETT LEMON | | | CYBEREALM BBS -315-786-1120 | | 8
| oz | Bacon (10 strips) | | 2 1/4
| cup | Warm Water (105?115? | | 4 1/4
| tsp | Active Dry Yeast-2 envelopes | | 2
| tbsp | Sugar | | 2
| | Large Eggs | | 5
| cup | All-Purpose Flour | | 1
| pack | Onion Soup Mix | | 2
| tsp | Salt | | 1/2
| tsp | Pepper |
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Procedures:
| 1 | Fry bacon until crisp - drain on paper towel and crumble. | | 2 | Reserve 2 tbs of fat. | | 3 | Mix water, yeast, and sugar in a 4 cup glass measuring cup let stand until foamy. | | 4 | Whisk in bacon fat and eggs. | | 5 | Stir in flour, onion soup mix, salt, and pepper in a large mixing bowl. | | 6 | Add yeast mixture and beat with electric mixer five minutes or until mixture is smooth and glossy, stir in crumbled bacon. | | 7 | Cover bowl and let stand 45 minutes in a warm place until batter has doubled. | | 8 | Beat batter briefly with a wooden spoon and divide into 3 lightly greased 8 ?x 4 ?x 2 ?loaf pans. | | 9 | Cover with plastic wrap and let rise 35 - 40 minutes or until 1 ?inch from top of pans. | | 10 | Bake 30 - 35 minutes in a 375 degree oven until just golden brown. | | 11 | Turn out on wire rack and cool completely. | | 12 | Store in air tight. | | 13 | Stores - refrigerator 5 days - freezer 3 months. | | 14 | Variations: use 2 tbs olive oil in place of bacon substitute a vegetable soup mix for an onion mix and substitute dill for pepper |
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