Recipe #661  

Bacon Pepper Bread


Bacon Pepper Bread Recipe | Loaves | Low sodium bacon, crisp-cooked and crumbled is recommended for this recipe.   Yields 2 loaves, because the first one may not last long.

Makes: 2 Loaves
Proof Time: 45 minutes
Bake Time: 30 minutes


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 egg
1/2 pound low sodium bacon, crisp-cooked and crumbled


Directions
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.