Bacon Pepper Bread
Low sodium bacon, crisp-cooked and crumbled is recommended for this recipe. Yields 2 loaves, because the first one may not last long.
7-1/4 cups all-purpose flour, divided
3 tablespoon sugar
1-1/2 teaspoons salt
1-1/2 teaspoons coarsely ground pepper
2 envelopes Fleischmann's® Active Dry Yeast
1-1/2 cups (12 ounce can) evaporated milk
3/4 cup water
1/3 cup butter or margarine
1/2 pound low sodium bacon, crisp-cooked and crumbled
Mix 2-1/2 cups flour, sugar, salt, pepper and undissolved yeast. Heat evaporated milk, water and butter to 120° - 130°F. Gradually add to dry ingredients. Mix 2 minutes at medium speed of electric mixer. Add egg and 1 cup flour.
Mix at high speed for 2 minutes. Stir in crumbled bacon and enough additional flour to make a soft dough. On a floured surface knead 4 to 5 minutes.
Divide dough in half. Shape into 2 loaves. Place in 2 greased 8-1/2 X 4-1/2-inch loaf pans. Cover; let rise in warm draft-free place until doubled in size, about 45 minutes.
Preheat oven to 375°F. Bake for 30 minutes, or until done. Remove from pans; cool on wire rack.