Bacon & Onion Batter Bread – Garett Lemon

———————CYBEREALM BBS -315-786-1120———————
8 oz Bacon (10 strips)
2 1/4 c Warm Water (105?-115?)
4 1/4 ts Active Dry Yeast-2 envelopes
2 tb Sugar
2 Large Eggs
5 c All-Purpose Flour
1 pk Onion Soup Mix
2 ts Salt
1/2 ts Pepper

1. Fry bacon until crisp – drain on paper towel and crumble.
Reserve 2 tbs of fat.

2. Mix water, yeast, and sugar in a 4 cup glass measuring cup let
stand until foamy.

3. Whisk in bacon fat and eggs.

4. Stir in flour, onion soup mix, salt, and pepper in a large mixing
bowl.

5. Add yeast mixture and beat with electric mixer five minutes or
until mixture is smooth and glossy, stir in crumbled bacon.

6. Cover bowl and let stand 45 minutes in a warm place until 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 minutes or until 1 1/2 inch from top of pans.

8. Bake 30 – 35 minutes in a 375 degree oven until just golden
brown. Turn out on wire rack and cool completely.

Store in air tight. Stores – Refrigerator 5 days – Freezer 3 Months.

VARIATIONS:
Use 2 tbs Olive Oil in place of bacon
substitute a vegetable soup mix for an onion mix
and substitute dill for pepper.