BACON PEPPER BREAD
7-1/4 c. unsifted flour 3 tbsp. sugar 2 tsp. salt 1 tsp. coarsely ground black pepper 2 pkg. dry yeast 1 1/2 c. milk 3/4 c. water 1/2 lb. bacon, crisp cooked and crumbled 1/3 c. reserved bacon fat 1 egg (room temperature) Mix 2 1/2 cup flour, sugar, salt, pepper and undissolved yeast. Heat milk, water and bacon fat to 120 to 130 degrees F. Gradually add to dry ingredients, beat 2 minutes at medium speed of mixer. Add egg and 1 cup flour. Beat at high speed 2 minutes. Stir in crumbled bacon and flour to make soft dough. On floured board knead 4 to 5 minutes. Divide dough in half. Shape into 2 loaves. Place in 2 greased 8-1/2 by 4-1/2 by 2-1/2 inch loaf pans. Cover. Let rise in warm draft-free place until doubled, about 45 minutes. Bake at 375 degrees for 30 minutes or until done. Remove from pans, cool on racks. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
