Bacon And Cheddar Casserole BreadPrep: 3 hours Cook: 45 min Servings: 12by Robyn Savoie381 recipes>
Chuck-full of flavor and texture, this unique loaf makes a welcome addition to picnics.
- 2 Strips Lean Bacon
- 1 Pkg. Active Dry Yeast
- 1/4 Cup Warm Water (105 - 110 F)
- 1/4 Cup Warm Milk (105 - 110 F)
- 1 1/4 Cups Sharp Cheddar Cheese, Shredded
- 1/2 Cup Onion, Diced
- 1/2 Cup Red Bell Pepper, Diced
- 2 Tbsp. Granulated Sugar
- 2 Tbsp. Dill Seed
- 1 Tsp. Salt
- 1 Large Egg, Lightly Beaten
- 2 1/2 Cups All Purpose Flour
- 1 Tbsp. Butter, Melted
- Cook bacon in a skillet over medium heat until crisp, 8 - 10 minutes. Transfer to a paper towel to drain, crumble and set aside.
- Meanwhile, in a small bowl, dissolve yeast in warm water. Let stand 5 - 10 minutes until foamy.
- Mix together milk, cheese, bacon, onion, bell pepper, sugar, dill, salt and egg until blended. Stir yeast mixture into cheese mixture. Stir in flour, 1/2 cup at a time, until a stiff dough forms.
- Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth, let rise in a warm place until almost doubled,m 1 hour 30 minutes.
- Grease a 2-Quart round casserole. Punch down dough. Place in prepared casserole. Cover loosely with a damp cloth; let rise in a warm place until doubled, 50 - 60 minutes.
- Preheat oven to 375 degrees F. Bake bread until it is golden brown, 45 minutes. Transfer casserole to a wire rack to cool slightly.
- While bread is still hot, brush with melted butter. Turn out onto a wire rack to cool completely.
- Tip: Do not use imitation bacon. The flavor is not the same. If you prefer a milder flavor, substitute Jarlsberg or Swiss cheese for the cheddar.
- Yield: 1 Loaf.
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