bacon egg bread

This is one of my favourite bread recipes. You can omit the main ingredient (which is, in this case, bacon) and the bread would still taste delicious on its own. For those who like the bread a little more savoury, you can add 1/2 tsp of grated parmesan cheese before you add the bread flour.

I have baked the bacon egg bread for MIL as well as my mother. MIL likes the bread with the grated parmesan cheese added. My mother prefers that the grated parmesan cheese be omitted. It is all up to individual preference.

INGREDIENTS

170g water

2 eggs

2 tbsp sunflower oil

1 1/2 tsp salt

2 1/2 tbsp castor sugar

2 tbsp dry milk

2 tbsp instant potatoes

3 cups bread flour

2 tsp instant dry yeast

6 slices back bacon (cut into large pieces) (tossed with 1/2 tsp grated parmesan cheese - optional)

METHOD

1. Place all the ingredients (except the bread flour, yeast and bacon) in the bucket of the breadmaker machine.

2. Add the bread flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.

5. After 10 minutes, lift the lid of the breadmaker machine and add the sliced bacon without stopping the cycle.

6. When the cycle has been completed, turn the dough onto a floured board. Using floured hands, knead the dough 5 times.

7. Place the dough in a loaf pan that has been greased and lined with baking paper.

8. Cover the loaf pan with a damp cloth and leave for 1 hour or until the dough has doubled in size.

9. Bake in an oven preheated to 190 degrees celsius for 35 minutes.