Cost per serving $4.82 view details
- 3 x Strips Bacon, liquid removed and coarsely minced NOTE: reserve drippings
- 1 med Onion, peeled, halved and sliced 1/8" thick
- 2 Tbsp. Extra virgin olive oil
- 4 x Garlic Cloves minced ormore
- 1 tsp Salt
- 1 tsp Black Pepper,coarsely grnd
- 3 x Roasted Red Peppers, seenote
- 1/2 c. Nicoise Olives, halved,pittd
- 2 Tbsp. Rosemary, fresh, minced
- 4Â 1/2 c. Bread Flour, divided
- 2 pkt Active Dry Yeast
- 2 x Large eggs, beaten
- 1 c. Parmesan Cheese, grate fresh
- 1 c. Water, heat to 120F degrees
- 1 Tbsp. Cornmeal, for cookie sheet
- 2 Tbsp. Butter, melted
- Seenote; lightly spray a ripe red pepper with release spray and rub it around with your finger to coat the entire surface. Roast the pepper directly in the flames of a gas stove, turning them with tongs till the entire outside of the pepper is blackened.
- You don't want to cook the peppers too much so do this as quickly as your range will allow. You can also do this under a broiler, on the grill or possibly with any type of blowtorch, but my range is more handy.. In a large frying pan or possibly skillet, cook the bacon over medium heat till browned and crispy.
- Remove the bacon, drain on paper towels and coarsely chop. Set aside. Add in the onion to the reserved bacon drippings along with the extra virgin olive oil. Stir to coat the onions proportionately with the oil. Cook over medium heat, stirring occasionally, till the onions are a golden, about 20 min.
- NOTE: in this prior step itis important which the onions get browned and which most to all of the liquid is fryed out.
- Add in the garlic and cook for 5 min more. Stir in the salt, pepper, roasted red peppers, black olives and minced rosemary. Stir in the crumbled bacon. Set aside.
- In the work bowl of a food processor, using the plastic dough blade, combine 3 1/2 c. of flour and the sauteed onion/red pepper mix. Add in the yeast, Large eggs and the parmesan cheese and combine thoroughly.
- With the machine still running, add in the water slowly till the mix begins to pull together and forms a ball.
- Note: which is "begins to pull together", this won't be a rounded ball of dough. If the dough is too sticky, add in the remaining flour 1/4 c. at a time.
- Process till the dough cleans the sides of the work bowl, then knead for approximately 1 minute longer.
- The dough should be smooth and elastic and bounce back when pressed with your finger. Place the dough into a lightly oiled freezer type plastic bag, and put in a hot place to double in volume, about 1 hour.(1 gallon bag for each loaf, freeze one, and continue with the other.) Remove the dough from bag and punch down, shape the dough into two oblong loaves, and place on a lightly greased baking sheet which has been dusted with the cornmeal. Make 3 or possibly 4 decorative slashes in the top of the bread and brush with the melted butter.
- Allow to rise again, in a hot, draft free area till doubled, about 45 min. Place the dough into a preheated 375F degree oven and cook for 35-45 min or possibly till the bread is golden brown and the bottom sounds hollow when tapped with your finger. Place the bread directly on a wire rack to cold. This bread freezes well for 2-3 months if tightly wrapped. To serve, defrost overnight in the foil. To hot, place the thawed bread, still wrapped in foil in a 350 degree oven for 15-20 min. If reheated in this manner, the bread will retain its freshly baked qualities.
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|Amount Per Serving||%DV|
|Serving Size 817g|
|Recipe makes 2 servings|
|Calories from Fat 621||32%|
|Total Fat 70.2g||88%|
|Saturated Fat 27.01g||108%|
|Trans Fat 0.0g|
|Total Carbs 248.82g||66%|
|Dietary Fiber 14.2g||47%|