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90 Minute Bacon Pepper Bread

  • 1serving
  • 2547calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H
MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 7 1/4 c. unsifted all-purpose flour (about)

  3. 3 Tbsp. sugar

  4. 2 tsp. salt

  5. 1 tsp. coarsely ground black pepper

  6. 2 pkg. Fleischmann's active dry yeast

  7. 1 1/2 c. milk

  8. 3/4 c. water

  9. 3/4 lb. bacon crisp-cooked and crumbled 1/3 c. reserved bacon fat

  10. 1 egg (at room temperature)

Instructions Jump to Ingredients ↑

  1. Mix 2 1/2 cups flour, sugar, salt, pepper and undissolved yeast. Heat milk,water and reserved bacon fat to 120 degrees to 130 degrees. Gradually addto dry ingredients; beat 2 minutes at medium speed of mixer. Add egg and 1cup flour. Beat at high speed 2 minutes. Stir in crumbled bacon and enoughadditional flour to make a soft dough. On floured board, knead 4 to 5minutes. Divide dough in half. Shape into 2 loaves. Place in 2 greased 81/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover; let rise in warm draft-freeplace until doubled, about 45 minutes. Bake at 375 degrees for 30 minutesor until done. Remove from pans; cool on racks. Makes wonderful bread forbreakfast, also bread for BLT sandwiches. (Makes 2 loaves)

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