Bacon, egg and cheese bread (breakfast in a bread pan)

Yield: 1 Servings

Measure Ingredient
6 slices Bacon
¾ cup Water; (up to 7/8)
1 Egg
1 tablespoon Reserved Bacon Drippings
1½ tablespoon Sugar
1 teaspoon Salt
3 cups Bread Flour
1 cup Grated Sharp Ched. Cheese
2 teaspoons Active dry yeast

Here is the Bacon, Egg, and Cheese Bread recipe from "Bread Machine Magic" by Lois Conway and Linda Rehberg aka "breakfast in a bread pan" for 1½ pound loaf.......

1. In a skillet, cook bacon until crisp. Remove from pan, drain or pat with paper towels, and reserve the drippings, crumble the bacon.

2. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select light crust setting and press start.

3. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it is straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

4. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

Crust: light Bake Cycle: Standard Posted to Bread-bakers Digest by Sabrina Hargreaves <shargreaves@...> on Feb 12, 1998

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