Tuesday, February 9, 2010


Bacon Casserole Bread.....

i'm thinkin' bacon?... YUM...casserole?...YUM...warm bread?...double YUM YUM...
well, i'm definitely a novice bread baker so i had no idea what i was getting myself into. by the title of the recipe i thought i was going to create some kind of delicious bacon-ie, casserole-ie, moist-ie, dense type of bread dish...woops...wrong. as i started, i soon realised i was making good old yeast rising bread with some bacon in it. after i got over that fact and moved on, i actually had some fun knowing that this would be my first bread baking experience (and bacon was involved). now i know why there's fun lovin' bread bakers out there. they get addicted to that lovely aroma that seems to follow you around the house while the bread is rising, baking and finally resting and lying in wait.

this recipe turned out to be a winner with the rest of the family, however, i don't think anyone even knew it had anything to do with bacon. only when you get a small nugget of bacon in a bite, do you question your taste buds. all in all, it's a great bread for breakfast with an egg on it, or perhaps a monkey's delight peanut butter and banana sandwich(PBB) and i bet any kind of panini would be fabulous. the texture,weight and flavor was perfect toasted or fresh.

recipe found here and copied below

1 1/2 cups milk, scalded
2 teaspoons salt
1/4 cup light brown sugar, packed
2 tablespoons bacon drippings
2 packages active dry yeast, about 2 tablespoons
1/2 cup water, warmed to about 105°
1 egg, beaten
4 cups all-purpose flour
1 cup whole wheat flour
1/3 cup cooked crumbled bacon

Combine milk, salt, 2 tablespoons of the brown sugar, and bacon drippings. Cool. Combine yeast, 2 tablespoons brown sugar, and warmed water. When yeast mixture begins to foam, add to cooled milk mixture. Add beaten egg, all purpose flour and whole wheat flour; beat for 3 minutes. Place in a greased bowl; cover and let rise for 45 minutes. Stir in bacon. Beat for 2 minutes then pour into a 2-quart casserole or two glass loaf pans about 9 x 5 x 3-inches. Let rise until batter reaches top of pan(s). Slash top diagonally a few times with a sharp knife. Bake at 375° for 35 to 40 minutes.


Lisa said...

Oh that looks divine! Well done!!

Deborah Dowd said...

This sounds really delish, and as we all know, bacon makes everything better!!

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