Cook the Book: Bacon-Pimento Cheese Bread
Cook the Book: Bacon-Pimento Cheese Bread takes about 45 minutes from beginning to end. One serving contains 311 calories, 10g of protein, and 10g of fat. For 39 cents per serving, you get a hor d'oeuvre that serves 8. This recipe is liked by 47 foodies and cooks. It is brought to you by Serious Eats. If you have active yeast, fresh chives, flour, and a few other ingredients on hand, you can make it. With a spoonacular score of 49%, this dish is solid. Try Cook the Book: Pimento Cheese, Cook the Book: Goat Cheese Bread Pudding, and Cook the Book: Bacon Fat Mayonnaise for similar recipes.
Servings: 8
Ingredients:
1 envelope active dry yeast
4 slices bacon
1 tablespoon butter, melted
3 1/2 cups plus 3 tablespoons all-purpose flour
1 tablespoon minced fresh chives
1 cup milk
1 teaspoon salt
2 ounces sharp cheddar cheese, shredded
2 teaspoons sugar
2 tablespoons warm water
Equipment:
frying pan
paper towels
bowl
sauce pan
hand mixer
plastic wrap
loaf pan
oven
wire rack
Cooking instruction summary:
Procedures 1 n a medium skillet, fry the bacon over moderate heat till crisp. Drain on paper towels, crumble, and reserve the grease in the skillet. 2 In a small bowl, combine the yeast and water and let proof for about 10 minutes. 3 In a medium saucepan, combine the 3 tablespoons of flour, reserved bacon grease, sugar, and salt, gradually stir in the milk, and cook over moderate heat, stirring constantly, till thick and smooth, about 10 minutes. Remove the pan from the heat, add the chives, cheese, and pimentos, stir till the cheese melts, and let cool slightly. 4 Add the yeast mixture to the cheese mixture, stir, and gradually add the 3 cups of flour, beating with an electric mixer till smooth and adding enough extra flour to make a firm dough. Turn the dough out onto a lightly floured surface and knead till smooth and elastic, about 8 minutes. Place in an oiled bowl, turn to coat the surface, cover with a towel or plastic wrap, and let rise in a warm area till doubled in bulk, about 1 hour. 5 Punch the dough down, transfer to a 9 by 5 by 3-inch loaf pan, cover, and let rise again till doubled in bulk, about 1 hour. Meanwhile, preheat the oven to 350°F. 6 Brush the top of the loaf with melted butter and bake till the loaf sounds hollow when tapped, 35 to 40 minutes. Turn out onto a wire rack and let cool.
Step by step:
1. 1
2. n a medium skillet, fry the bacon over moderate heat till crisp.
3. Drain on paper towels, crumble, and reserve the grease in the skillet.
4. 2
5. In a small bowl, combine the yeast and water and let proof for about 10 minutes.
6. 3
7. In a medium saucepan, combine the 3 tablespoons of flour, reserved bacon grease, sugar, and salt, gradually stir in the milk, and cook over moderate heat, stirring constantly, till thick and smooth, about 10 minutes.
8. Remove the pan from the heat, add the chives, cheese, and pimentos, stir till the cheese melts, and let cool slightly.
9. 4
10. Add the yeast mixture to the cheese mixture, stir, and gradually add the 3 cups of flour, beating with an electric mixer till smooth and adding enough extra flour to make a firm dough. Turn the dough out onto a lightly floured surface and knead till smooth and elastic, about 8 minutes.
11. Place in an oiled bowl, turn to coat the surface, cover with a towel or plastic wrap, and let rise in a warm area till doubled in bulk, about 1 hour.
12. 5
13. Punch the dough down, transfer to a 9 by 5 by 3-inch loaf pan, cover, and let rise again till doubled in bulk, about 1 hour. Meanwhile, preheat the oven to 350°F.
14. 6
15. Brush the top of the loaf with melted butter and bake till the loaf sounds hollow when tapped, 35 to 40 minutes. Turn out onto a wire rack and let cool.
Nutrition Information:
covered percent of daily need
