Bacon Date Bread Recipes

BACON BREAD

Steps:

• Add yeast and sugar to 1/2 cup of the water. Stir to dissolve and allow to bubble.
• Add the rest of the water.
• Mix 2 cups of flour into the water and blend well.
• Allow this sponge to rise for 30 minutes.
• Mix 2 more cups of flour, bacon grease, bacon, and salt into the sponge and beat on slow speed.
• Add the rest of the flour, a little at a time to make a soft dough.
• Turn out on a floured kneading board and knead for 5 minutes or until smooth and elastic.
• Oil the ball of dough and put it into an oiled bowl to rise for one hour or until doubled. (I used bacon grease)
• Punch the dough down and divide into 3 parts.
• Form each part into loaves and place in greased pans.
• Allow to rise until doubled, about 30 minutes.
• Preheat oven to 375F
• Brush the tops of the loaves with bacon grease.
• Bake for 30 minutes or until loaves sound hollow.
• Remove from pans and cool before slicing.

PULL-APART BACON BREAD

Steps:

• In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat., Arrange pieces in a 9x5-in. oval on a parchment-lined baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled., Bake at 350° for 40 minutes. Cover with foil; bake 15 minutes longer or until golden brown.

LOUISIANA PECAN BACON BREAD

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve drippings (about 2 tablespoons); cool slightly., In a large bowl, beat cream cheese, sugar and reserved drippings until smooth. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to cream cheese mixture alternately with milk, beating well after each addition. Fold in pecans, onion, pepper and bacon. Transfer to a greased 9x5-in. loaf pan., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaves and freeze. To use, thaw in the refrigerator.

DATE, BACON AND ROSEMARY CORN BREAD

Steps:

• Preheat the oven to 375 degrees. Grease a 9-inch springform pan with vegetable oil. Line the inside perimeter of the pan with the halved dates, putting the rounded side of the dates toward the pan. Set aside.
• In a mixing bowl, stir together the flour, cornmeal, sugar, baking powder, salt, pepper and rosemary. In another bowl, whisk the egg and milk together. Whisk in the 2 tablespoons of vegetable oil. Add the flour mixture, the chopped dates and the bacon and stir just to combine.
• Scrape the mixture into the prepared pan. Bake until the bread is lightly browned and firm to the touch, about 20 to 25 minutes.
• Mix the maple syrup and cayenne together. Remove the sides of the pan and brush the dates and the top of the bread with the maple syrup. Cut into thin wedges and serve warm with roast chicken, lamb or pork.

MOIST DATE NUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch loaf pan.
• In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.
• When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Stir in walnuts. Pour into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

DEE'S BACON BREAD

Steps:

• Proof yeast in warm water with honey.
• Add rest of ingredients
• Knead until smooth
• Let rise until double.
• Punch down and put in bread pan that has been greased with bacon grease.
• Bake at 375 degrees for 20 minutes or until bread is browned.