Mile High Crispy Bacon and Onion Bread - Bread Machine

"I could not believe how high this bread was - and it was an experiment too! Wonderful flavours of bacon & onion with just a smidge of mixed herbs. Just crisp up your bacon & fry your onion, and then it all goes in the breadmaker for a delectable bread! Just think - you can have an English Breakfast just by adding some scrambled eggs on top of a slice of this bread!"
 
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photo by KarenDenise photo by KarenDenise
photo by KarenDenise
photo by Sonya01 photo by Sonya01
photo by Sonya01 photo by Sonya01
photo by Julie Bs Hive photo by Julie Bs Hive
photo by French Tart photo by French Tart
Ready In:
17hrs 10mins
Ingredients:
10
Yields:
1 Loaf of Bread
Serves:
4-6
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ingredients

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directions

  • 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!

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Reviews

  1. Oh my, Oh my, O my. This is sooo good. As per others, I used bacon pieces from Costco (really good) I warmed them in a frying pan and added the red onion just as directed. Used 2 1/2 teas yeast. I used Herbs of Provence and white bread flour. I will use less salt, it could be that the bacon was too salty. I did have a problem with the amount of flour. I used 3 1/2 c of flour but it was too wet so added extra. I just kept adding until it started to combine, probably about an additional 1/4 c.. I also used regular milk instead of water and dry milk. DELICIOUS
     
  2. This makes a lovely bread and to be honest, I thought it was even better the next day. (Makes a delicious sandwich with good ol' scrambled eggs, by the way!) Didn't have Mixed Herbs, so used Italian Herbs as a sub. Made the dough in the bread machine and then popped it in the oven at 175°C for 40 minutes.
     
  3. This bread rose so high it stuck to the lid of my breadmaker! However, apart from the fact the top sunk, it was a delicious and flavoursome bread. I used dried oregano and a little basil as the herbs but followed the rest of the instructions as written. I toasted the remainder the next day and made ham sandwiches with lettuce and mayonnaise. They were a treat! Highly recommended for sandwiches.
     
  4. This was so good! I followed the recipe exactly and it turned out perfect! My husband LOVED the bread he was so sad when we ran out of eggs and he couldn't make an egg sandwhich, so we made grilled cheese sandwhiches adn they were wonderful!! My husband has requested this bread be in the house at all times! Thanks so much for posting the recipe!
     
  5. This bread is DELICIOUS! I followed recipe exactly w/ perfect results. Thank you, French Tart, for a great recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.
     
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RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p> <p><br /><a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> <br /><br /><strong><span>A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. 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