How to make it

  • This recipe will REQUIRE bread flour because of all the additives.
  • Steam and chop broccoli; drain well and cool.
  • Fry bacon; drain well and cool. Use bacon rendering for the bacon fat.
  • Combine flour, dough enhancer, salt and pepper. Whisk well.
  • Combine broccoli, bacon, and cheeses in a separate bowl.
  • Combine water and sugar. Proof yeast in water for 5 to 10 minutes.
  • Combine milk and bacon fat. Microwave to 105 degrees 10 seconds at a time; stirring.
  • Combine yeast mixture and milk mixture. Add yeast milk mixture to flour and mix until dough pulls away from the side of the bowl.
  • Incorporate cheese mixture into dough.
  • Roll out onto an oiled work surface and knead for 8 to 10 minutes.
  • Place in oiled bowl, turning to coat. Cover with an oil coated plastic wrap.
  • Let rise in a warm place free of drafts until dough is doubled in size; about 1 hour.
  • Punch down; let rest 10 minutes, covered.
  • Knead a few times; let rest for 10 minutes, covered.
  • Shape into a loaf. Pinch seam and edges to seal.
  • Place in a greased 9x5 loaf pan; cover and let rise in a warm place until doubled in size, about 1 hour.
  • Preheat oven to 375°F during the last 15 minutes of the second rise.
  • Bake for 30 – 35 minutes or until the loaf sounds hollow when tapped on the bottom.
  • Butter top with 1 tablespoon melted butter and roll out onto a wire rack on its side to cool.
  • Let rest for 1 hour before slicing.
  • Keep wrapped in refrigerator because of the bacon, broccoli, and cheeses.

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