Bacon And Onion Batter Bread Recipe

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   1.

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   Fry bacon till crisp - drain on paper towel and crumble.

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   Reserve 2 tbs of fat.

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   2.

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   Mix water, yeast, and sugar in a 4 c. glass measuring c. let stand till foamy.

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   3.

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   Whisk in bacon fat and Large eggs.

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   4.

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   Stir in flour, onion soup mix, salt, and pepper in a large mixing bowl.

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    5.

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    Add in yeast mix and beat with electric mixer five min or possibly till mix is smooth and glossy, stir in crumbled bacon.

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    6.

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    Cover bowl and let stand 45 min in a hot place till batter has doubled.

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    7.

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    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.

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    Cover with plastic wrap and let rise 35 - 40 min or possibly till 1 1/2 inch from top of pans.

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    8.

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    Bake 30 - 35 min in a 375 degree oven till just golden.

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    Turn out on wire rack and cold completely.

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    Store in air tight.

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    Stores - Refrigerator 5 days - Freezer 3 Months.

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    VARIATIONS:Use 2 tbs Extra virgin olive oil in place of baconsubstitute a vegetable soup mix for an onion mix and substitute dill for pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.