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Bacon Pepper Bread
Bacon!! Yields 2 loaves, because the first one may not last long.
6-1/4 to 7 cups all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons salt
1-1/2 teaspoons black fine grind pepper
2 envelopes Fleischmann's® RapidRise Yeast
1 can (12 ounces) evaporated milk
3/4 cup water
1/3 cup butter or margarine
8 ounces bacon, crisp-cooked and crumbled
Mix 2-1/2 cups flour, sugar, salt, pepper and undissolved yeast in a large mixer bowl. Heat evaporated milk, water and butter until very warm (120° to 130°F). Add to dry ingredients and beat 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. Knead 4 to 5 minutes on a floured surface. Cover and let rest 10 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.
Recipe tip: For more bacon flavor you could use 1-1/2 tablesoons of rendered bacon fat and 4 tablespoons butter instead of the full 1/3 cup butter.