Berry bacon bread

Yield: 1 Servings

Measure Ingredient
\N \N Workbasket Recipes Part I:
\N \N Today's installment is from the November 1977 issue including for your
\N \N Culinary pleasure:

Place yeast from hot roll mix into a large bowl. Stir in lukewarm water until yeast is dissolved. Stir in eggs, onion and bacon. Stir in flour from hot roll mix. Knead dough on a floured surface until smooth and elastic, about 10 minutes. Place dough into a bowl and grease top. Cover and let rise in a warm place until double in bulk, about 1 hour. Place dough on a floured surface and pat into a 9 inch square. Sprinkle cranberies on top of dough. Roll up dough jelly roll fashion. Place roll of dough seam side down into a greased 9x5x3 inch loaf pan. Cover and let rise in a warm place until double inbulk, about 30 minutes. Bake at 375 for 35 to 40 minutes, or until richly browned. Properly baked, loaf will sound hollow when thumped.

Remove loaf from pan at once; cool on its side on wire rack. Cool loaf thoroughly before cutting into thin slices. Serve spread with butter.

Posted to EAT-L Digest by Cecilia <elric01@...> on Sep 2, 1997

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