Smoky Cheese Farm Bread
Makes 1 loaf
This bread is a typical Eastern Europe village bread, with a very nice smell of cheese and bacon, satiating but not too heavy.
9 slices bacon, chopped
2 tablespoons chopped shallots or onion
3/4 cup all-purpose flour
1 envelope Fleischmann’s RapidRise Yeast
1/2 teaspoon salt
3 tablespoons honey
3/4 cup milk
1 egg, beaten
1/2 cup rye flour
1 cup whole wheat flour
1 cup shredded sharp cheddar
Fry bacon and shallots together until cooked; drain and allow to cool.
Mix all-purpose flour, undissolved yeast and salt.
Heat honey and milk to very warm (120 to 130º F). Stir into dry ingredients. Mix in egg.
Add rye flour and enough whole wheat flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Roll the dough to 1-inch thick, sprinkle with cooked bacon, shallots and cheese. Fold the dough over and knead a few times to disperse evenly. Cover; let rest on floured surface 10 minutes.
Shape into a round or oval loaf and place on a greased cookie sheet.
Cover; let rise in a warm draft-free place until doubled in size, about 30 minutes.
Bake at 375º F for 30 to 40 minutes or until done. Remove from baking sheet; cool on wire racks.
Serving Size 1 Slice (50g)
Servings Per Container About 15
Calories from Fat 45
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1.5g
Total Carbohydrate 17g
Dietary Fiber 2g