MILE HIGH CRISPY BACON AND ONION BREAD - BREAD MACHINE

Mile High Crispy Bacon and Onion Bread - Bread Machine image

Provided by French Tart

Time 17h10m

Yield 1 Loaf of Bread, 4-6 serving(s)

Number Of Ingredients 10

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150 g smoked lardons or 150 g finely diced smoked bacon
1/2 red onion, very finely diced
360 ml tepid water
2 tablespoons dried nonfat dry milk powder
3 tablespoons olive oil
1 1/2 teaspoons salt
2 1/2 teaspoons sugar
1/2 teaspoon mixed herbs
560 g strong white bread flour
7 g dried yeast

Steps:

Fry your bacon in it's own fat in a frying pan and when nearly crispy & cooked, add the diced onion. Stir around thoroughly & continue to cook until the bacon is crispy & the onion soft.
Drain well & allow to cool slightly.
Put the ingredients into your bread machine in the order that is written in your manual; mine is wet first & dry last.
Make sure that the yeast does not come into contact with the liquid.
Select the 1 kilo or 2lb setting on White Rapid or White Normal; choose your crust finish.
Do not add the bacon and onion to the Extras tray - there is too much!
Add the bacon & onion when extras are added in the cycle - towards the end of the kneading time.
When cooked, take out straight away with OVEN GLOVES & turn out to cool on a wire cooling rack.
If the paddle stays in the bread - remember to take it out BEFORE cutting the bread.
Serve with butter, eggs, cheese or by its self with salad.
This is also wonderful toasted too!