bacon loaf

Some people prefer streaky bacon to back bacon because streaky bacon crisps well when deep fried and make a delicious breakfast selection.

I like to buy back bacon because it is very versatile and can be used as an ingredient in my cooking or in my baking.

This time around, I tried to slice the bacon into larger slices. Alas, the blade of my breadmaker must be quite powerful because all the bacon ended up being tiny pieces in the loaf of bread. Be that is it may, the bread had the lovely aroma of bacon when baked.

INGREDIENTS

1 tbsp olive oil

1 tsp salt

1 1/4 cups warm water

1/4 cup warm milk

1/2 tsp castor sugar

6 strips of back bacon (cut into large pieces)

3 1/2 cups bread flour

2 tsp instant dry yeast

METHOD

1. Place all the ingredients (except the bread flour and yeast) 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. When the cycle has been completed, turn the bread onto floured board. Using floured hands, knead the bread 5 times.

6. Place the dough in the loaf pan and spread out the dough until the sides of the dough touch the sides of the loaf pan.

7. Cover the loaf pan with a dry cloth and leave for 1 hour until the dough has doubled in size.

8. Bake in an oven preheated to 180 degrees celsius for 30 minutes.