Bacon and Sun-Dried Tomato Bread

Bacon and Sun-Dried Tomato Bread
Fleischmann’s Yeast

Mike Milosavich won the Fleischmann’s Yeast "Sensational Sandwich Bread" contest with his now nationally recognized Bacon and Sun-Dried Tomato Bread. This recipe will forever change the way you do BLT’s, and will bring some truly authentic Colorado cooking into your kitchen.

4
Servings
1041
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 3/4 to 3 1/4  Cups  bread flour
  • 2  Tablespoons  sugar
  • envelope yeast, such as Fleischmann's Rapid Rise Yeast
  • 1  Teaspoon  dried basil, such as Spice Islands Sweet Basil
  • 3/4  Teaspoons  salt
  • 1  Cup  plus 2 tablespoons very warm water (120 to 130 degrees)
  • 1/3  Cup  crumbled, cooked bacon
  • 1/3  Cup  drained, chopped, sun-dried tomatoes (packed in oil)
  • large clove garlic, minced
  • 1  Tablespoon  melted butter or margarine (optional)
  • Mayonnaise
  • 1  Pound  sliced bacon, cooked crisp and drained on absorbent toweling
  • Chilled lettuce leaves
  • Fresh tomato slicing

Directions

Combine 1 1/2 cups flour, sugar, un-dissolved yeast, basil, and salt in the bowl of a stand mixer. Add the water and mix on medium speed for 1 minute. Add the bacon, sun-dried tomatoes, and garlic and mix to combine. Add enough remaining flour to form a soft dough.

Knead the on a lightly floured surface for 6 to 8 minutes, until it is smooth and elastic. Cover and let rest 10 minutes. Grease a 9-by-5-inch loaf pan. Form the dough into a smooth loaf and place in the pan. Cover and let rise in a warm, draft-free place 30 to 40 minutes, or until dough is doubled in bulk.

Preheat the oven to 375 degrees.

Bake the loaf for 25 to 30 minutes, or until done. Brush the top with melted butter, if desired. Cool in the pan 5 minutes, then remove from pan and cool completely on cooling rack.

Spread the sliced bread with mayonnaise or sandwich spread. Layer bacon, lettuce, and tomatoes as desired. Note: 1 pound of bacon is enough for 4 to 5 sandwiches.

Nutritional Facts

Total Fat
29g
41%
Sugar
41g
46%
Saturated Fat
8g
33%
Cholesterol
17mg
6%
Carbohydrate, by difference
178g
100%
Protein
23g
50%
Vitamin A, RAE
42µg
6%
Vitamin B-12
9µg
100%
Vitamin B-6
3mg
100%
Vitamin C, total ascorbic acid
65mg
87%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
206mg
21%
Choline, total
26mg
6%
Copper, Cu
1mg
0%
Fiber, total dietary
15g
60%
Folate, total
854µg
100%
Iron, Fe
9mg
50%
Magnesium, Mg
97mg
30%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
287mg
41%
Riboflavin
1mg
91%
Selenium, Se
69µg
100%
Sodium, Na
2134mg
100%
Thiamin
1mg
91%
Water
108g
4%
Zinc, Zn
2mg
25%

Bacon Shopping Tip

Look for center cut bacon which comes from a leaner part of the belly - you'll get more meat and less fat.

Bacon Cooking Tip

Cook bacon over medium to medium-low heat to prevent it from burning, and occasionally pour off the fat. You can save it for later use as a cooking oil.