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Ingredients
- 8 ounce Bacon (10 strips)
- 2 1/4 c. Hot Water (105 -115 )
- 4 1/4 tsp Active Dry Yeast-2 envelopes
- 2 Tbsp. Sugar
- 2 lrg Large eggs
- 5 c. All-Purpose Flour
- 1 pkt Onion Soup Mix
- 2 tsp Salt
- 1/2 tsp Pepper
Directions
- 1. Fry bacon till crisp - drain on paper towel and crumble.
- Reserve 2 tbs of fat.
- 2. Mix water, yeast, and sugar in a 4 c. glass measuring c. let stand till foamy.
- 3. Whisk in bacon fat and Large eggs.
- 4. Stir in flour, onion soup mix, salt, and pepper in a large mixing bowl.
- 5. Add in yeast mix and beat with electric mixer five min or possibly till mix is smooth and glossy, stir in crumbled bacon.
- 6. Cover bowl and let stand 45 min in a hot place till batter has doubled.
- 7. Beat batter briefly with a wooden spoon and divide into 3 lightly greased 8 1/2 X 4 1/2 X 2 1/2 loaf pans. Cover with plastic wrap and let rise 35 - 40 min or possibly till 1 1/2 inch from top of pans.
- 8. Bake 30 - 35 min in a 375 degree oven till just golden. Turn out on wire rack and cold completely.
- Store in air tight. Stores - Refrigerator 5 days - Freezer 3 Months.
- VARIATIONS:Use 2 tbs Extra virgin olive oil in place of baconsubstitute a vegetable soup mix for an onion mix and substitute dill for pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 515g | |
| Recipe makes 3 servings | |
| Calories 1209 | |
| Calories from Fat 356 | 29% |
| Total Fat 39.64g | 50% |
| Saturated Fat 12.72g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 2441mg | 102% |
| Potassium 560mg | 16% |
| Total Carbs 172.15g | 46% |
| Dietary Fiber 7.1g | 24% |
| Sugars 9.33g | 6% |
| Protein 36.82g | 59% |
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