Bass! How low can you go?
Death row what a brother knows
Once again, back is the incredible
The rhyme animal
The incredible D. Public Enemy number one
“Bring The Noise” by Public Enemy
We have reached the end of BLT week…
Just like the tomatoes, I can’t take credit for this awesome bread. Elissa created this by combining her favorite Betty Crocker white bread recipe with cheese and bacon. This was obviously a little over-the-top for a BLT sandwich, but it is a recipe that will definitely be made again. This bread is best cut into thick slices and toasted until the cheese just starts to melt.
Make sure that you don’t crisp the bacon too much, if you do it will disappear when it is cooked again inside of the bread. Also, if you just want a good white bread recipe, omit the bacon and cheese.
Makes two loaves
Ingredients:
12 strips of bacon cut into 1/2 inch pieces, cook until just crisp, fat reserved
6 oz. of gruyere cheese, shredded
6 to 7 cups all purpose flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons bacon fat
2 packages instant yeast
2 ¼ cups warm water (120-130°F)
2 tablespoons butter
Directions:
1. In a large bowl, stir 3 ½ cups of flour, sugar, salt, bacon fat and yeast until well mixed
2. Add warm water, beat with electric mixer on low speed for 1 minute, then beat on medium speed for 1 minute
3. Stir in remaining flour, 1 cup at a time, making dough easy to handle
4. Let rest for 15 minutes
5. Place dough in a Kitchen Aid mixer with dough hook, knead for about 8 minutes on slowest speed until dough is smooth
6. Grease a large bowl, turn dough into bowl, make sure dough has grease on all sides, cover and let rise in a warm place for 40-60 minutes or dough has doubled in size
7. Grease two loaf pans
8. Push fist into dough to deflate, divide dough in half
9. Flatten each half with a rolling pin into two 9×18 inch rectangles
10. Sprinkle bacon and cheese evenly over each rectangle
11. Roll up dough tightly, beginning on 9 inch side, press with thumbs to seal after each turn
12. Pinch edge of dough into roll to seal
13. Pinch each end of roll to seal and fold ends under loaf
14. Place seam down in pan, lightly brush loaves with butter, cover loosely with plastic wrap and let rise in a warm place for 35-50 minutes or dough has doubled in size
15. Preheat oven to 425°F and Move rack of oven to lowest position
16. Bake for 25-30 minutes or until loaves are deep golden brown and sound hollow when tapped
17. Remove from pans to a wire rack brush loaves with butter, let cool
