Beer-bacon bread (2-lb)

Yield: 2 Lb loaf

Measure Ingredient
¾ cup Flat beer
⅔ cup Water
¼ cup Chopped green onions
2 tablespoons Mustard
1 tablespoon Margarine or butter, softene
4¼ cup Bread flour
1 tablespoon Sugar
1 teaspoon Salt
1½ teaspoon Yeast*
½ cup Crumbed cooked bacon

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 1½ pound recipe

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