Monday, January 14, 2013

Bacon Cheese Bread

OK...who doesn't love Pinterest!!! I was poking around Saturday morning and found this just yummy beautiful recipe for bacon cheese bread and decided I had to try it. Now, I am not a big fan of bacon...I don't eat it regularly, but the two boys I cook for on a regular basis ADORE it!!! My hubby and my BFF. So I though why the heck not! I mean, who can go wrong with bacon and cheese? Now, grant it, I am not a photographer, so the picture is by all means not the prettiest, and the one thing I would definitely do different is add the cheese probably during the last 15 minutes of baking instead of putting it on throughout the whole 30 minutes of baking, but the bread turned out scrumptious. I found by baking the cheese for the full 30 minutes, the cheese ended up burning a little. Now there are those of you who absolutely adore burnt cheese, BUT, it doesn't make for pretty bread. I found the recipe on this blog Happy Home Baking and converted the metric measurements for you. I hope you all enjoy! If you actually read her blog, she had a hard time with the rising...I have to agree with her. It took a while for the bread to rise and it still isn't the size I think it should be. But grant it, the weather right now is a warm 5 degrees when I was trying to bake this...and inside our house it was a balmy 62 degrees...so that may have had something to do with it!! I also agree with her recommendation to use a bread machine. I did that and saved myself a lot of elbow work!! Now if you do happen to visit the HHBs site, please don't compare her pictures to mine :) I never said I was a professional photographer!! (giggling)

1st Step:
3 slices of bacon; finely chopped
1/2 tsp black pepper

2nd Step:
1 cup bread flour
1 tbsp sugar
1/2 tsp salt
1 tsp instant yeast
1 cup water, lukewarm
1 1/2 tbsp unsalted butter

3rd Step:
3 tbsp grated mozzarella cheese
1/8 tsp black pepper
some dried parsley


Pan-fry finely chopped bacon over low heat, until brown and crisp. Drain off any excess oil and mix in the black pepper. Set aside to cool. Place all ingredients in the second step, except the butter, in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Let the machine knead the dough for you. I let it go through the entire kneading process. About mid way through, add in the bacon and black pepper mixture and the butter, and let the kneading process continue until it has completed. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a lightly greased mixing bowl, cover bowl with a towel and let dough rise till double in volume for about 80 - 90 mins. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Shape into a round dough and cover with cling wrap, let the dough rest for about 15 minutes. It will expand slightly. Flatten and roll out the dough into a rectangular shape, the size of your loaf pan. Roll up swiss roll style and pinch the seam in place. Place dough in a loaf pan, lined with parchment paper, both bottom and sides, seam-side down. The parchment paper is important!! This will enable you to just lift the bread out of the pan when it has completed baking. Cover with a towel and let dough proof for 50 - 60 mins or until the dough reaches about 90% of the height of the pan. Sprinkle top with grated cheese, black pepper and some dried parsley. Bake at preheated oven at 375 degrees for about 30 mins until the bread is golden brown all over. Remove from oven and unmold immediately. Let cool completely before slicing.



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