Discussion in 'Off-Topic' started by Bojangles, Jan 25, 2018.
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Oh it was and now to lazy the night away
That is how our dog looked
Home made bacon bread, fresh from the oven. Each loaf contains 1 pound of fried crumbled bacon in the dough. Delicious for breakfast. Or lunch. Or dinner. Or a snack. Even with bourbon.
Mmmmmmmmm!........that sounds really good!
My doctor has a holy fit when I tell him about eating this. He is one of those people that has cholesterol that raises by looking at a picture of bacon. Me...nothing bothers my cholesterol.
Pics or it didn't happen!
But seriously, we need pics of this... haha
Pics of my bacon bread?
Sample loafs would be better! I can provide my addresse! LOL
I'll take an order as well!
I can give you the recipe.
Now, that looks good!
I'll post them sometime tomorrow. It will be a busy day.
And another YES
OK, the bacon bread recipe.
Two pounds of thick sliced hickory sliced bacon, cut into 1 inch pieces. Put all the pieces in a sauce pot (10 inch or larger) and cook uncovered over low heat until the bacon is leathry in texture. You DON'T want to fry is crisp. Remove the bacon and drain. Let bacon fat cool and drink for lunch.
1/2 cup whole milk
3 tbsp white sugar
2 tsp table salt (I use sea salt)
3 tbsp butter (I use salted).
2 packages active dry yeast (NOT INSTANT)
1 1/2 cups warm water (105 to 115 degrees F). Use a thermometer to be sure. Hot water kills yeast.
6 cups bread flour. I use King Arthur unbleached bread flour. It makes an excellent bread. You CAN use all purpose white or unbleached flour. The bread won't have the same amout of chew when it's done. Bread flour is worth the money.
Combine milk, butter, salt and butter in a 1 quart saucepan. Heat over low heat until butter melts and sugar dissolves, stir while heating. Cool to no warmer than 115 degrees F.
I use a Kitchenaid mixer. Warm the mixing bowl from the mixer with warm water until it is about 90 degrees F. Drain bowl,
Dissolve yeast in 1 1/2 cups of water (see above), Mix with fork and let sit. Add the milk mixture (see above) and 4 1/2 cups of flour.
Put bowl on mixer, install dough hook and mix on speed 2 for 2 minutes. Continue mixing on speed 2 and add the remaining flour 1/2 cup at a time until the dough cleans the bowl. The dough, when it is the correct consistancy will clean all the remaining dough from the walls of the mixing bowl. Always wait until the flour has time to mix in befoe adding more, about 20 seconds.
Knead on speed 2 for 3 to five minutes longer. I use 5 minutes. At the 3 minute mark, add your fried bacon by the half cups and let mix the remaining two minutes. If you add it two early it pulverizes the bacon too much.
Place dough in greased bowl ( I use Crisco) and cover with plastic wrap that was wiped with Crisco where it will contact the dough. Put bowl in warm place (80-90 degrees F) and let rise until it doubles, about 1 hour. I use my warming drawer. You can use a warm oven that has been turned off. If the heat gets too high you kill the yeast.
Remove dough from bowl after it doubles in size, punch down and knead for a few minutes, 2 or 3. Cut dough in half, and put in two greased loaf pans. Grease loaf pans with Crisco. Cover pans with greased (Crisco) covered plastic wrap and let rise until doubled in the same spot you originally let the dough rise.
As an alternative to the above step, remove dough from bowl, very lightly flour surface of pastry cloth and rolling pin and roll out the dough to a 9 inch by 14 inch rectangle. Keep the width 9 inches and roll the dough until it's 1/4 inch thick. Now roll the dough tightly like a jelly roll and when you are done, cut the dough in half and roll the ends under to seal it closed. Then put in loaf pan as above. The purpose of rolling the dough, or kneading it is to break up any air bubbles from the dough rising. This step will give you a nice tight uniform loaf.
When the dough is doubled, bake on the second rack from the bottom in a 400 degree F oven for 30 minutes. Turn loaf pans end for end at 15 minutes. Keep loaf pans in the center of the oven rack about 2 inches apart. A dark loaf pan will cook 'faster' than a light colored loaf pan. This USUALLY only makes a difference in the color of the crust.
USE AN OVEN THERMOMETER.
Remove loaves from pan after one hour of baking and dump upside down on wire rack. They will slide out or use a butter knife to loosed the sides by sliding it along the edges. Turn the loaves upside down and knock on the bottom and sides of the loaves. They should sound hollow and NOT make a thud sound. A thud means they have to bake for another 5 or 6 minutes. Try 5 minutes, then test for the thud agian. If OK, turn out on wire racks and let cool, about and hour. DO NOT COOL THE LOAVES IN THEIR PAN OR THEY WILL GET RUBBERY.
Because there is meat (bacon) in the bread, I store it in the fridge inside a ziploc bag. Warm at 350 for 4 or 5 minutes, or toast on medimum. This bread freezed very well, and tastes fresh at least two months after freezing.
As soon as the camera program stops breaking my balls I'll post pics of the bread.
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