Mile High Crispy Bacon and Onion Bread - Bread Machine |
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Prep Time: 900 Minutes Cook Time: 2 Minutes |
Ready In: 902 Minutes Servings: 10 |
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I could not believe how high this bread was - and it was an experiment too! Wonderful flavours of bacon & onion with just a smidge of mixed herbs. Just crisp up your bacon & fry your onion, and then it all goes in the breadmaker for a delectable bread! Just think - you can have an English Breakfast just by adding some scrambled eggs on top of a slice of this bread! Ingredients:
150 g smoked lardons or 150 g finely diced smoked bacon |
1/2 red onion, very finely diced |
360 ml tepid water |
2 tablespoons dried nonfat dry milk powder |
3 tablespoons olive oil |
1 1/2 teaspoons salt |
2 1/2 teaspoons sugar |
1/2 teaspoon mixed herbs |
560 g strong white bread flour |
7 g dried yeast |
Directions:
1. Fry your bacon in it's own fat in a frying pan and when nearly crispy & cooked, add the diced onion. Stir around thoroughly & continue to cook until the bacon is crispy & the onion soft.
2. Drain well & allow to cool slightly.
3. Put the ingredients into your bread machine in the order that is written in your manual; mine is wet first & dry last.
4. Make sure that the yeast does not come into contact with the liquid.
5. Select the 1 kilo or 2lb setting on White Rapid or White Normal; choose your crust finish.
6. Do not add the bacon and onion to the Extras tray - there is too much!
7. Add the bacon & onion when extras are added in the cycle - towards the end of the kneading time.
8. When cooked, take out straight away with OVEN GLOVES & turn out to cool on a wire cooling rack.
9. If the paddle stays in the bread - remember to take it out BEFORE cutting the bread.
10. Serve with butter, eggs, cheese or by its self with salad.
11. This is also wonderful toasted too!
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