Beer-bacon bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Flat Beer |
| ½ | cup | Water |
| ¼ | cup | Chopped green onions |
| 2 | tablespoons | Mustard |
| 1 | tablespoon | Margarine or butter; softened |
| 3¼ | cup | Bread flour |
| 1 | tablespoon | Sugar |
| ¾ | teaspoon | Salt |
| 1¾ | teaspoon | Yeast |
| ⅓ | cup | Crumbed cooked bacon |
| ¾ | cup | Flat Beer |
| ⅔ | cup | Water |
| ¼ | cup | Chopped green onions |
| 2 | tablespoons | Mustard |
| 1 | tablespoon | Margarine or butter; softened |
| 4¼ | cup | Bread flour |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Yeast* |
| ½ | cup | Crumbed cooked bacon |
Directions
FOR 1½-POUND LOAF
FOR 2-POUND LOAF
The next group are from the Bread Machine website --
Measure carefully, placing all ingredients except bacon in bread machine pan in the order recommended by the manufacturer. Add bacon at the raison/nut signal or 5 to 10 minutes before last kneading cycle ends.
Select Basic/White cycle. Use medium or light crust color. Do not use delay cycle. Remove baked bread from pan and cool on a wire rack.
*Yeast amount is correct through proportionately less than that called for in the 1 ½ pound recipe
Posted to Bakery-Shoppe Digest V1 #231 by jrjet@... (Dot & Tim McChesney) on Sep 11, 1997