Bacon, Egg and Cheese Bread
Contributed by Diane S.
Source: Bread Machine Magic by Lois Conway and Linda Rehberg
Bacon 6 slices
water 3/4 to 7/8 cup
Reserved Bacon Drippings 1 tbs
Sugar 1.5 tbs
Salt 1 tsp
Bread Flour 3 cups
Grated Sharp Ched. Cheese 1 cup (4 ounces)
Active dry yeast 2 tsp
1. In a skillet, cook bacon until crisp. Remove from pan, drain or
pat with paper towels, and reserve the drippings, crumble the bacon.
2. Place all ingredients in bread pan, using the least amount of
liquid listed in the recipe. Select light crust setting and press
3. Observe the dough as it kneads. After 5 to 10 minutes, if it
appears dry and stiff or if your machine sounds as if it is straining to
knead it, add more liquid 1 tablespoon at a time until dough forms a
smooth, soft, pliable ball that is slightly tacky to the touch.
4. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.
Bake Cycle: Standard
September 98 Recipes