CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Eggs, Dairy |
French |
Breads |
1 |
Loaf |
INGREDIENTS
3 |
|
Bacon strips, chop coarse |
1 |
|
Onion, peeled halved |
|
|
sliced 1/8" thick |
8 |
|
Garlic Cloves, chopped |
1/3 |
c |
Pecans, toasted chopped |
1 |
t |
Salt |
1 |
t |
Black pepper, ground coarse |
2 |
T |
Rosemary, chopped |
2 |
T |
Cumin seed whole |
4 |
c |
Bread Flour |
2 1/4 |
t |
Active Dry Yeast |
1 |
|
Egg, lightly beaten |
1/2 |
c |
Swiss Cheese, grated |
3/4 |
c |
Water, at 120 degrees |
1 |
T |
Cornmeal |
1 |
|
Egg, beaten with 1 tsp of |
|
|
water |
INSTRUCTIONS
In a large frying pan or skillet over medium heat, cook the bacon,
onion and garlic until lightly browned and the bacon is crispy. Sir in
the pecans, salt, pepper, rosemary and cumin seed. Set aside to cool.
In a KitchenAid mixer or by hand: Combine 3 cups of the bread flour
and the sauteed onion mixture. Add the yeast, egg and the swiss cheese
and combine thoroughly. Add the water slowly until the mixture begins
to pull together and forms a ball. If the dough is sticky, add the
remaining flour 1/4 cup at a time. Knead until the dough cleans the
sides of the bowl, then knead for approximately 4 minutes longer if
using a KitchenAid, and 8 to 19 minutes if you are doing it by hand.
The dough should be smooth and elastic and bounce back when pressed
with your finger. Place the dough into a lightly oiled freezer type
plastic bag and put in a warm place to double in volume, about 1 hour.
Remove the dough from the bag and punch down. Either shape the dough
into a round, or use a large bread pan. To do the round, place the
dough on a lightly greased baking sheet that has been dusted with the
cornmeal. To bake it in the pan, coat the inside with release spray
and put the bread into a large 5 3/4" X 9" X 2 1/2" bread pan and push
the dough down into the pan making the top level. Make 3 or 4
decorative slashes into the top of the bread and brush with the egg
glaze. Allow to rise again, in a warm draft free area until doubled,
about 45 minutes. Place the dough into a preheated 375 degree oven and
cook for 35-40 minutes or until the bread is golden and the bottom
sounds hollow when taped with your finger (or the dough registers 190
degrees on an instant read thermometer). Place the bread directly on a
wire rack to cool. This bread freezes well for 2-3 months if tightly
wrapped. To serve, defrost overnight in the foil. To rewarm, place the
thawed bread, still wrapped in the foil in a 350 degree oven for 15-20
minutes. If reheated in this manner, the bread will retain it's
freshly baked qualities. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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