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Bacon Pepper Bread

Bacon!! Yields 2 loaves, because the first one may not last long.

Bacon Pepper Bread

Bacon Pepper Bread

difficulty

Easy

Yield

2 Loaves

Prep Time

0:25

Bake Time

30 minutes

Rise Time

45 minutes

difficulty

Easy

Yield

2 Loaves

Prep Time

0:25

Bake Time

30 minutes

Rise Time

45 minutes

  • difficulty

    Easy

  • Yield

    2 Loaves

  • Prep Time

    0:25

  • Bake Time

    30 minutes

  • Rise Time

    45 minutes

ingredients

  • 6-1/4 to 7 cups all-purpose flour
  • 3 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons black fine grind pepper
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup water
  • 1/3 cup butter or margarine
  • 1 egg
  • 8 ounces bacon crisp-cooked and crumbled

DIRECTIONS

  1. Mix 2-1/2 cups flour, sugar, salt, pepper and undissolved yeast in a large mixer bowl. Heat evaporated milk, water and butter until very warm (120° to 130°F). Add to dry ingredients and beat 2 minutes at medium speed of electric mixer. Add egg and 1 cup flour.
  2. Mix at high speed for 2 minutes. Stir in crumbled bacon and enough additional flour to make a soft dough. Knead 4 to 5 minutes on a floured surface. Cover and let rest 10 minutes.
  3. Divide dough in half. Shape into 2 loaves. Place in 2 greased 8-1/2 X 4-1/2-inch loaf pans. Cover; let rise in warm draft-free place until doubled in size, about 45 minutes.
  4. Preheat oven to 375°F. Bake for 30 minutes, or until done. Remove from pans; cool on wire rack.
  5. Recipe tip: For more bacon flavor you could use 1-1/2 tablesoons of rendered bacon fat and 4 tablespoons butter instead of the full 1/3 cup butter.
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Bacon Pepper Bread

  • Difficulty: Easy
  • Yield: 2 Loaves
  • Prep Time: 0:25
  • Bake Time: 30 minutes
  • Rise Time: 45 minutes

Ingredients

  • 6-1/4 to 7 cups all-purpose flour
  • 3 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons black fine grind pepper
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup water
  • 1/3 cup butter or margarine
  • 1 egg
  • 8 ounces bacon crisp-cooked and crumbled

Directions

  • Mix 2-1/2 cups flour, sugar, salt, pepper and undissolved yeast in a large mixer bowl. Heat evaporated milk, water and butter until very warm (120° to 130°F). Add to dry ingredients and beat 2 minutes at medium speed of electric mixer. Add egg and 1 cup flour.
  • Mix at high speed for 2 minutes. Stir in crumbled bacon and enough additional flour to make a soft dough. Knead 4 to 5 minutes on a floured surface. Cover and let rest 10 minutes.
  • Divide dough in half. Shape into 2 loaves. Place in 2 greased 8-1/2 X 4-1/2-inch loaf pans. Cover; let rise in warm draft-free place until doubled in size, about 45 minutes.
  • Preheat oven to 375°F. Bake for 30 minutes, or until done. Remove from pans; cool on wire rack.
  • Recipe tip: For more bacon flavor you could use 1-1/2 tablesoons of rendered bacon fat and 4 tablespoons butter instead of the full 1/3 cup butter.