Bacon Pepper Bread


Bacon!! Yields 2 loaves, because the first one may not last long.





2 Loaves

Prep Time

25 minutes

Rise Time

45 minutes

Bake Time

30 minutes


  • 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
  • 1 egg
  • 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.