Bacon-Cheese Bread
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 envelope active dry yeast
1/2 cup lukewarm water (105°F)
1 teaspoon sugar
2 teaspoons salt
1/4 cup sugar
1 cup milk, scalded
1 egg, beaten
3 tablespoons butter or margarine, melted
5 slices bacon, crisply cooked and crumbled
2 cups shredded Cheddar cheese
4 to 4-1/2 cups bread flour
2 tablespoons butter or margarine, melted Recipe
Spray 2 9x5-inch loaf pans with non-stick vegetable spray.
In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Stir salt and sugar into scalded milk; let cool to lukewarm (105°F). Add milk mixture, egg, and butter to dissolved yeast; beat until smooth. Stir in bacon and cheese until well blended. Stir in enough flour to make a stiff dough. Turn out onto a lightly floured board; knead 8 to 10 minutes until smooth and elastic. Divide dough in half; shape into loaves. Place in prepared loaf pans; grease tops lightly. Cover; let rise in a warm, draft-free place until doubled, about 2 hours.
Preheat oven to 375°F. Bake 50 to 60 minutes until golden brown and loaves sound hollow when lightly tapped. Remove from pans; brush tops of warm loaves with melted butter. Cool completely on a wire rack.
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