Yield: 6 Servings
|½ teaspoon||Baking soda|
|3 cups||Bread flour|
|2½ teaspoon||Yeast (1 pkg Red Star)|
|Add at Mix Bread beep:|
|⅔ cup||Bacon bits (real bacon, cooked then chopped, not canned or artificial)|
|⅔ cup||Shredded cheese|
This recipe is a combination of Donna Gorman's Bacon/Cheese Bread and her Buttermilk Cheese Bread (cookbook III). I'd made the bacon/cheese bread and it was good, but it was a rather dense, low loaf. When I saw the buttermilk cheese bread recipe, I decided to make a few modifications and combine the two recipes ... the result is a tall, utterly delicious loaf!
I then tried it closer to her recipe and, instead of adding bacon/cheese at the mix bread cycle, I added 1 cup of shredded cheese at the beginning. This loaf almost brushed the top of my Hitachi! It was HUGE!
I don't know why these rise so well ... I did warm the buttermilk in the microwave for about ½ minute and the baking soda is unusual. I may try adding a small amount of baking soda to some other recipes and see what the result is.
Anyway ... this is now one of our favorite breads! A loaf is baking right now.
Food & Wine RT [*] Category 2, Topic 28 Message 198 Wed Dec 02, 1992 MOTO.JOANNA at 21:27 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005