SERVE AS STRIPS OR SQUARES OR SLICE AND USE FOR SANDWICHES
4 1/2
C. FLOUR
2
PKGS RAPID RISE YEAST
2
TSP. ITALIAN SEASONING
1 1/2
TSP SALT
2-3
GLOVES GARLIC, MINCED
1 1/4
C. WATER
1/4
C. OLIVE OIL.
2
EGGS
2
C. SHREDDED CHEESE, DIVIDED
10
SLICES COOKED BACON,COURSELY CHOPPED
COMBINE 1 1/2 C. FLOUR, YEAST,ITALIAN SEASONING,SALT AND GARLIC IN A MIXER BOWL. HEAT WATER AND OIL TILL 120-130* GRADUALLY ADD TO FLOUR MIXTURE. BEAT 2 MIN AT MED SPEED,SCRAPING BOWL OCCASIONALLY. ADD EGGS AND 1 C. FLOUR, BEAT 2 MIN AT HIGH SPEED.STIR IN 1 C. CHEESE AND REMAINING 2 C. FLOUR TO MAKE A STIFF BATTER.SPREAD BATTER ONTO GREASED 15/10 IN PAN OR RIMMED BAKING SHEET WITH AT LEAST 1 INCH SIDES.SPRINKLE WITH REMAINING CUP OF CHEESE, TOP WITH BACON. COVER LET RISE IN WARM PLACE TILL PUFFY, ABOUT 30 MIN. BAKE AT 375* FOR 25-30 MIN. COVER LOOSELY WITH FOIL IF CHEESE STARTS TO OVERBROWN. COOL ON WIRE RACK
