90 Minute Bacon Pepper Bread

Course : Breads
Serves: 1
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7 1/4 Cup unsifted all-purpose flour (about)
3 tablespoons sugar
2 teaspoon salt
1 teaspoon coarsely ground black pepper
2 packages Fleischmanns active dry yeast
1 1/2 Cup milk
3/4 Cup water
3/4 pound bacon crisp-cooked and crumbled
1/3 Cup reserved bacon fat
1 large egg (at room temperature)

Preparation / Directions:

Mix 2 1/2 cups flour, sugar, salt, pepper and undissolved yeast. Heat milk, water and reserved bacon fat to 120 degrees to 130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed of mixer. Add egg and 1 cup flour. Beat at high speed 2 minutes. Stir in crumbled bacon and enough additional flour to make a soft dough. On floured board, knead 4 to 5 minutes. Divide dough in half. Shape into 2 loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover; let rise in warm draft-free place until doubled, about 45 minutes. Bake at 375 degrees for 30 minutes or until done. Remove from pans; cool on racks. Makes wonderful bread for breakfast, also bread for BLT sandwiches. (Makes 2 loaves)


Nutritional Information:

2547 Calories (kcal); 12g Total Fat; (4% calories from fat); 12g Protein; 616g Carbohydrate; 50mg Cholesterol; 4454mg Sodium

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