Bacon Cheddar Bread
Servings: 2 loaves
Ingredients
Instructions
- To begin, you’ll cook 8 to 10 slices of bacon until they are brown and crispy. Place the cooked bacon on a platter lined with paper towels and reserve 1 tablespoon of the bacon drippings from the pan.
- Grate 1 1/2 to 2 cups of sharp cheddar cheese and then chop up your bacon into about 1/2 inch pieces.
- In your mixer's bowl, combine the flour, bacon drippings, salt, yeast, sugar, and warm water. Set aside 1/3 cup of the grated cheese and the chopped bacon. Add the remaining cheese and bacon to the mixer.
- Turn your mixer on and mix with the dough hook for 10-14 minutes, or until a beautiful and elastic dough is formed.
- Form the dough into a ball and place it in a lightly oiled bowl. Cover it with a cloth and place it in a warm place to rise until it is doubled in size - about an hour.
- On a lightly floured surface, divide the risen dough in half and form each half into a loaf. Place the loaves on a baking sheet several inches apart.
- Cover and let rise for another hour until they are again doubled in size.
- When they are risen, preheat your oven to 375 degrees. Gently brush the tops with a little milk. Take your reserved bacon and cheese and sprinkle them over the tops of the loaves.
- Bake for 25-30 minutes, or until you have beautiful golden loaves. Cool them for a few minutes on a cooling rack. They can be eaten warm or room temperature.
- Enjoy!
Video
Notes
If your beef bacon is very lean, you may need to add a tablespoon or so of butter in the pan while you cook it. I like Thousand Hills brand, as it has the nice fat layer, since it is made from brisket.
See This Recipe:
https://cosmopolitancornbread.com/bacon-cheddar-bread/Nutrition
Serving: 1c | Calories: 212kcal | Carbohydrates: 14g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 425mg | Fiber: 1g | Sugar: 1g
