What could be better than bacon? #BaconMonth of course! I’m a lover of good food, and bacon is no exception. So when Julie from White Lights on Wednesday invited me to be a part of this delicious month, I just couldn’t say no.
For my first #BaconMonth post, I chose this wonderful Bacon Cheddar Bread. I found this recipe in an old {um, ya, 1974 old} cook book that my mom had. I adapted the recipe and made it my own.
With it’s incomparable flavor of bacon and cheesy goodness, the first loaf went fast. My son and his family happened to be over and we devoured it before I even had a chance to take pictures of it. I had to hide the second loaf. Seriously.
It’s perfect toasted & buttered with breakfast, but honestly tastes fabulous on it’s own. I can honestly say that I will be making this again, and soon.
Here’s all you need:
- 2 1/4 C all purpose flour
- 2 Tbsp sugar
- 1 tsp salt
- 1 pkg active dry yeast
- 1/2 C milk
- 2/3 + 1/3 C shredded cheddar cheese
- 2 Tbsp butter
- 1 egg
- 6 slices of bacon, cooked until just crisp {do not over cook} and cut into small pieces
Here’s all you do:
- Spray a Bundt pan with cooking spray {you can also use a bread pan}
- Put 1/3 of the bacon in the bottom of the pan; sprinkle with 1/3 C of cheese; set aside
- In large bowl, combine 1 C of the flour, sugar, salt and yeast; set aside
- In a small saucepan, heat milk, butter and cheese until milk is warm {120-130*}
- Add milk mixture and egg to flour mixture; blending at low speed until combined, about 1-2 min
- By hand, stir in remaining 1 1/4 C flour and bacon {it will be a thick batter}
- Spread into prepared pan; cover and let rise until doubled, about 1 1/2-2 hours
- Bake in 375* oven for about 20 min
- Immediately turn onto cooling rack
Makes one loaf
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