Bacon Cheese Bread
By sheppell
Ingredients
- 1/2 cup milk
- 1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
- 1/4 cup butter or margarine
- 3 1/2 cups unsifted all-purpose flour
- 1 package active dry yeast
- 1 tsp. salt
- 1 large egg
- 6 slices bacon, cooked and crumbled
Details
Servings 1
Cooking time 50mins
Preparation
Step 1
Stir milk into soup gradually in medium sized saucepan. Add butter or margarine. Heat over low heat until warm. (120°-130°). Combine 2 cups flour, undissolved yeast and salt in large bowl of mixer. Add soup mixture. Beat on low speed until dry ingredients are moistened. Add egg and 1/2 cup flour. Beat 2 minutes at medium speed, scraping bowl with rubber spatula. Remove from mixer. Stir in 1 cup flour and crumbled bacon with spoon to make a firm sticky dough.
Cover bowl with plastic wrap. Refrigerate 1 hour or until dough has doubled in size.
Grease 2 quart casserole. Shape dough into ball with well greased hands. place in prepared casserole. Cover with towel. Let rise in a warm place (85°), free from draft, 1 hour or until doubled in size. Heat oven to 350°. Bake bread 50 minutes or until golden brown. Remove from casserole immediately. Cool completely on wire rack. Makes 1 loaf.
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