6 sl Bacon
3/4 c Water; (up to 7/8)
1 Egg
1 tb Reserved Bacon Drippings
1 1/2 tb Sugar
1 ts Salt
3 c Bread Flour
1 c Grated Sharp Ched. Cheese
2 ts Active dry yeast
Here is the Bacon, Egg, and Cheese Bread recipe from “Bread Machine Magic”
by Lois Conway and Linda Rehberg aka “breakfast in a bread pan” for 1.5
pound loaf…….
1. In a skillet, cook bacon until crisp. Remove from pan, drain or pat with
paper towels, and reserve the drippings, crumble the bacon.
2. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select light crust setting and press start.
3. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry
and stiff or if your machine sounds as if it is straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft,
pliable ball that is slightly tacky to the touch.
4. After the baking cycle ends, remove bread from pan, place on cake rack,
and allow to cool 1 hour before slicing.
Crust: light Bake Cycle: Standard
Yields
1 Servings