INGREDIENTS

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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