Bacon Onion Batter Bread Garett Lemon
Ingredients| 8 oz bacon (10 strips) |
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1. Fry bacon until crisp - drain on paper towel and crumble.
Reserve 2 tbs of fat. 2. Mix water, yeast, and sugar in a 4 cup glass
measuring cup let stand until foamy. 3. Whisk in bacon fat and eggs.
4. Stir in flour, onion soup mix, salt, and pepper in a large mixing
bowl. 5. Add yeast mixture and beat with electric mixer five minutes
or until mixture is smooth and glossy, stir in crumbled bacon. 6.
Cover bowl and let stand 45 minutes in a warm place until batter has
doubled. 7. Beat batter briefly with a wooden spoon and divide into 3
lightly greased 8 1/2 X 4 1/2 X 2 1/2 loaf pans. Cover with plastic
wrap and let rise 35 - 40 minutes or until 1 1/2 inch from top of
pans. 8.
Bake 30 - 35 minutes in a 375 degree oven until just golden brown.
Turn out on wire rack and cool completely. Store in air tight. Stores
~ Refrigerator 5 days - Freezer 3 Months. VARIATIONS: Use 2 tbs Olive
Oil in place of bacon substitute a vegetable soup mix for an onion
mix and substitute dill for pepper.
Servings: 3
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