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| Bacon, Herb and Cheese Snack Bread |
"Italian herbs, shredded cheese, and chopped bacon integrate for a delicious snack or sandwich bread."
Ingredients :
- four half of cups all-reason flour
- 2 envelopes Fleischmann's® RapidRise Yeast
- 1 half teaspoons Spice Islands® Italian Herb Seasoning
- 1 1/4 teaspoons salt
- 1 clove garlic, minced
- 1 1/four cups water
- 1/4 cup Mazola® Vegetable Plus! Oil
- 2 eggs
- 8 ounces shredded cheese combination (Cheddar Jack, Cheddar mozzarella, etc.)
- 6 slices cooked bacon, coarsely chopped
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 1H15M |
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- Combine 1-half cups flour, undissolved yeast, Italian herb seasoning, salt and garlic in a large mixer bowl. Heat water and oil until particularly warm (one hundred twenty stages to one hundred thirty stages F); gradually add to flour combination. Beat 2 mins at medium pace of electrical mixer, scraping bowl every now and then. Add eggs and 1 cup flour; beat 2 minutes at excessive speed. Stir in 1 cup cheese and closing flour to make a stiff batter. Spread batter on greased 15 x 10-inch jelly roll pan or rimmed baking sheet with at the least 1-inch facets. Sprinkle with closing cheese; pinnacle with bacon. Cover; allow upward thrust in heat, draft-loose region until doubled in size, about half-hour.
- Bake at 375 stages F for 25 to half-hour or till executed. Cover loosely with foil at some point of last 5 to ten mins of baking if cheese starts to overbrown. Remove from pan; cool on wire rack. Serve as strips or squares, or slice and use for sandwiches.
Notes :
- Topping Variations:
- *Replace bacon with 1-1/2 oz. Thinly sliced salami.
- *Omit bacon and pinnacle with 1 jar (four.5-oz.) diced green chilies, drained, and 1 jar (2 oz) diced pimientos, tired.
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