Mile High Crispy Bacon And Onion Bread Bread Machine Recipes

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!

Steps:

• Put the ingredients in the bread machine in the order recommended by the manufacturer.
• (Mine says wet stuff first, so I do the flour and yeast last-- the order of everything else doesn't matter.) Press START on the machine!
• (I personally prefer Light crust setting.).

Steps:

• In a liquid measuring cup, stir 1/2 teaspoon of the sugar into the warm water. Sprinkle on the yeast, stir together, and let stand at room temperature for 10 minutes, until foamy.
• Meanwhile, heat the milk and the butter to 90 to 100° F, either in the microwave or in a small saucepan over medium heat or in the microwave. The butter doesn't need to melt completely.
• Place the flour, remaining 1/4 cup sugar, and salt in the food processor. Pulse to mix. With the motor running, add the yeast mixture, then the milk-butter mixture, and finally, the egg, through the feed tube. (Maida recommends adding the milk mixture into the cup with the yeast so that you get every bit of yeast into the dough.).
• Process the mixture until it forms a ball, and then continue to process for another 30 seconds. If the dough is too stiff, add a few drops of water. If the machine slows down, remove about half and then process the two halves separately and knead them together in the next step.
• On a board or work surface, knead the dough for about 1 minute. Then place it in a buttered bowl, turning the dough to butter all sides of the ball. Cover loosely with plastic wrap and set in a warm, draft-free spot to rise for about 1 1/2 hours: It should be well-risen and doubled in bulk.
• Then, lightly flour a board or work surface, keeping in mind that you'll need a lot of room. Turn the dough onto the floured area and press down to deflate it. Fold in the two opposite sides to meet in the middle, then fold in the remaining two sides to meet, so that you've formed the dough into a square. Press down to flatten it slightly, then cover loosely and let stand for 10 minutes.
• Meanwhile, butter a 9-inch by 5-inch loaf pan, preferably one with a dark finish. Set it aside and prepare the vanilla water and cinnamon sugar, below. (You can also make two more reasonable-sized loaves by using two 9-by-5 pans. You'll follow the same instructions as below, halving all of the dimensional measurements.).
• To make the vanilla water, mix the water and vanilla together in a small cup. To make the cinnamon sugar, whisk together 1/3 cup sugar and the cinnamon, cocoa, and nutmeg.
• With a floured rolling pin, rolling the dough to form a rectangle that's 12 by 22 inches. Make the corners as square as possible. If you're having trouble with the dough shrinking back, pause briefly before trying again.
• Use a big pastry brush to brush about 2/3 of the vanilla water all over the dough. Maida says to be careful not to miss any spots-"this is important." You can use a couple teaspoons of additional water if necessary.
• Then, sprinkle 2/3 of the cinnamon sugar slowly and carefully in a thin layer over the moistened dough. ("If you sprinkle too much in any one spot, you will not have enough to cover all the dough-so be careful.").
• Now fold the two long sides of the dough in one at a time, so that the meet each other in the middle. Pinch them together gently to seal the seam. Gently roll over the surface with a rolling pin to flatten the folded dough to about 7 by 25 inches.
• Use the remaining vanilla water to wet the dough and sprinkle the remaining cinnamon sugar over top.
• Now, the fun part: Making a very fat jelly roll. Starting at the narrow end, roll up the dough, making a thick spiral. When you get to the end, brush a little plain water on the loaf at the spot where the end will hit. Pinch the end a bit to seal it.
• Carefully and gently place the roll, seam side-down in the buttered pan. The roll of dough should nearly fill it.
• Sprinkle about 1 tablespoon of sugar over the loaf. Cover it loosely with plastic wrap and place in a warm, draft-free place to rise for about 1 hour, until almost doubled and about 2 inches above the top of the pan.
• Meanwhile, adjust the oven racks so that you have one rack one-third up from the bottom of the oven. Heat to 350° F.
• Just before baking, cut slits in the top of the loaf with a sharp knife: Maida recommends six long slits, only 1/4-inch deep so that you don't expose the cinnamon sugar layer.
• Bake on a sheet pan for 45 to 50 minutes. You may need to cover the top loosely with aluminum foil towards the end of baking to prevent over-browning. Bake until the loaf, when removed from the pan, sounds hollow when tapped with your fingertips. Cool on a rack. Store, wrapped well in aluminum foil, for 3 to 4 days at room temperature.

Steps:

• Place ingredients in bread machine pan in order suggested by manufacturer.
• Choose settings and start machine as directed by manufacturer.

Steps:

• Melt butter in skillet over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized. Do not hurry the process. Remove from heat.
• Place all remaining ingredients in bread machine pan in the order recommended by the manufacturer.
• Set to basic cycle with medium or light crust. Add onions at beep signal or 5 to 10 minute before end of kneading cycle.
• Alternatively, use dough cycle. Remove dough at end of cycle, shape as desired, place on cornmeal-sprinkled baking sheet and let rise. Bake for app. 30 to 40 minutes in a 400 deg. oven. Exact time depends on shape.
• Note: I generally substitute one cup of whole wheat or rye flour for one cup of the bread flour. Rye is particularly excellent.