BACON AND TOMATO BREAD

 

  • Cooking Time: 35
  • Servings: 16
  • Preparation Time: 10

Ingredients

  • For a 2-lb loaf
  • 1 1/3 cups water
  • 1/3 cup snipped dried tomatoes (oil-packed)
  • 4 teaspoons olive oil or cooking oil
  • 4 cups bread flour
  • 1/3 cup cooked bacon pieces
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon active dry yeast or bread machine yeast

Directions

  • Place all ingredients in your machines fully assembled pan and in the order
  • specified by your machines manufacturer. Select the Basic or White cycle and
  • press start. After the first 10 minutes of kneading check the dough, it should
  • form a smooth round ball that when touched with your finger is tacky. However,
  • when you pull your finger away no dough should stick to it. If the dough is too
  • dry add 1 tbsp. of water at a time until the dough is the proper consistency. If
  • the dough is too wet add 1 tbsp. of flour at a time until the dough is the
  • proper consistency. It is normal for all recipes to need some sort of an
  • adjustment.

Notes

Categories: Bread 
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