Bacon Cheddar Bread
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Author Notes: One of my favorite loaves. Exceptional as a savory french toast. Spread with apple butter and a slab of (more) cheddar for an awesome grilled cheese. Toast and then spread with mashed avocado and a slice of garden-fresh tomato. I could go on. This is my grandmother's basic white loaf, but she would be horrified to see what I've done to it. (The resting technique I learned in a class a few years ago. It makes for a much lighter yeast bread.) - MrsWheelbarrow
Serves 2 loaves
- 12 ounces warm whole milk
- 1 tablespoon dry active yeast
- 1 teaspoon salt
- 1 egg
- 3 tablespoons sugar or honey
- 4 tablespoons melted butter
- 4-5 cups flour
- 3/4 cups grated sharp cheddar cheese
- 1/2 cup bacon, cooked very crisp, drained and crumbled
- 1/4 cup finely minced chives
- Whisk together the milk, egg, sugar, salt, butter and yeast until the yeast is dissolved.
- Add half the flour, mix well with a rubber spatula. Dump about 1/2 c of flour on the counter and scrape the dough out onto the flour. Allow it to rest for about 15 minutes.
- Sprinkle the chives, bacon and cheddar cheese over the dough. Add another 1/2 cup of flour and mix it all together using your floured hands and a bench scraper until well combined. It may be sticky. Once it's manageable (still sticky), let it rest again for a few minutes.
- Knead some more, adding no more than 1/2 c additional flour. Your bread will be lighter and have a better crumb if you can avoid adding more flour. It should be smooth, elastic and a tiny bit sticky. If it becomes difficult to manage, walk away and let it rest for a few minutes, then return and knead.
- Place the dough in an oiled bowl, turning it to coat with the oil. Cover and let it rise for about an hour - doubled in volume.
- Lightly butter (or PAM) two loaf pans. Divide the dough into two pieces. Weigh them if you want to be exact.
- Press each piece out into a rectangle and then roll it up and place in a loaf pan seam side down. Oil or spray the tops of the loaves and allow them to rise for another hour.
- Preheat oven to 350. Brush loaves with melted butter or an egg wash for a shinier crust, then split the loaf with a sharp knife or razor blade.
- This recipe was entered in the contest for Your Best (Savory) Yeast Bread
Tags: freezes well
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4 months ago Lauren Ressel
How long are you supposed to cook it?
about 3 years ago Lizthechef
The first time I have disagreed with you about a recipe. With all respect, I'm certain that your grandmother is right behind you and totally "down" with her grandaughter's recipe.
about 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
I hope so!
about 3 years ago dymnyno
This sounds like it is already a sandwich!! Maybe a little homemade butter to gild the lily?
about 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
I've never said no to butter. Never.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Oh, lordy. This is my kind of bread...cheesy and bacon-y. I'd like to slather this with some of the Bacon Marmalade I ordered.
about 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Bacon marmalade? Oh yes. I need that. I need to learn to make that.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
It's crazy good. Here's the link: www.baconmarmalade.com
about 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Just ordered some. You are an enabler, Mrs. Larkin.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
funny you should say that...it's what they call me at the farmers market too. ;)
about 3 years ago lastnightsdinner
Okay, so if I'm the Queen of Beans, does this make you the Dutchess of Dough? YUM.
about 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
If I can entice you to bake, I'll have done my job here.