On Sunday night, I broke out my trusty bread machine and made a loaf of Bacon Cheddar Bread…
…which I then used to make the BLT I had for lunch today.
The bacon, arugula, and tomatoes were all purchased last weekend at the Community Farmer’s Market in Fairfax, VA (yes, that means I had cross a bridge and go to Virginia once again this year). The bacon is produced by Baker’s Inc., a North Carolina farm that sells a wide variety of glorious pork products every weekend at the Fairfax market.
Here’s the recipe for the Bacon Cheddar Bread (sorry, it assumes you have a bread machine).
Bacon Cheddar Bread
Makes one 2 pound loaf
Bake on White or White Rapid setting
Cannot be used with delayed start feature
1-1/3 cups water
2 tablespoons vegetable oil
1-1/4 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons sugar
4 cups bread flour
¼ cup milk
2 teaspoons dry active yeast
2 cups shredded cheddar cheese
8 slices bacon, cooked crispy and crumbled
Place all ingredients (except bacon and cheddar cheese, which will be added later) in the order listed into the bread pan fitted with the kneading paddle. Place the bread pan in the bread machine. Press start. At the mix-in signal, add the bacon and cheddar and press start to resume the kneading process. When baking cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.