Bacon And Sun-Dried Tomato Bread
Bacon And Sun-Dried Tomato Bread
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.
Servings
4
servings
Ingredients
- 2 3/4 to 3 1/4 cup bread flour
- 2 tablespoon sugar
- 1 envelope yeast, such as fleischmann's rapid rise yeast
- 1 teaspoon dried basil, such as spice islands sweet basil
- 3/4 teaspoon 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)
- 1 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.