CHEDDAR BACON BREAD FOR WELBILT
FOR A 1 1/2 LB LOAF:
1 3/4 teaspoons active dry yeast
3 cups bread flour
3/4 teaspoon salt
1 1/2 tablespoons sugar
6 slices bacon, crisp fried and crumbled, divided use
1 1/2 tablespoons nonfat dry milk powder
1 1/2 cups shredded sharp cheddar cheese
1 cup plus 3 tbsp plus 1 tsp warm water (105-115 degrees F)
All ingredients must be at room temperature.
Add ingredients in the order listed. Add only half of the crumbled bacon. Reserve remaining bacon for second kneading.
Press SELECT for yeast bread.
Press BAKING CONTROL for medium.
Press START.
When bakery beeps 10 times, 5 minutes before the end of the second kneading, add the other half of crumbled bacon.
Bread will be ready in 4 hours and 4 minutes.
Source: Easy Baking by Claudia Burns and Tom Lacalamita (Welbilt 150R) |