Bacon Cheddar Bread
This bread will not last very long once it leaves the oven. Shelly's Cuisine shares its Bacon Cheddar Bread with its Twisters
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How to Make Cheesy Onion Bacon Bread in your Bread Machine
Hi Guys! I used my go to Yeast roll recipe for the base of this bread. Please see the previous video How to make Yeast Rolls with a Bread Machine. I added to that recipe: 4oz of shredded sharp cheddar cheese, 5 stems of green onions (diced), 2.5 oz bag of real bacon bits. I selected Basic, Light and 2.5lb. This looked dry when it first started mixing, do not add anything, the fat in the cheese will add enough moisture in the bread. This is delicious!! Enjoy! If you enjoyed this video and would like to join my FB page Reen'sBread Machine and Pasta Machine Group Please do so. Hope to see you there!!
Ellen’s Bread Machine Beer, Bacon, Cheddar Bread/Rolls
In this video I share my recipe and technique for making a luscious new recipe for Beer, Bacon, Cheddar cheese bread!
If you don’t see the link for the recipe, come back for it in a few minutes. The video has to upload before I can link the recipe!
Here’s the recipe:
For more recipes, please visit my website!
Http://EllensBreadMachineRecipes.com
Pepperoni and Cheese Bread Recipe for the BREAD MACHINE! Bread Recipes #LeighsHome
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Pepperoni & Cheese Bread Recipe
1 cup + 2 tablespoons warm water
1/2 cup shredded mozzarella cheese
2 tablespoons sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoon oregano
3 1/4 cups bread flour
1 1/5 teaspoons active dry yeast
At the Add Ingredient beep, add:
2/3 cup diced pepperoni
1/3 cup shredded parmesan cheese
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This is an Australian Cheese & Bacon Damper | Cheesy Soda Bread Recipe
Australian damper is a soda bread. It can be very simple and basic, but you can elaborate it with tasty fillings like in this recipe.
Damper was first baked over coals in bush camps. There are different versions. One particularly interesting one is made by wrapping the dough around a stick and baking it over fire. Other ones are baked directly on coals. Nowadays it is mostly baked in cast iron pots.
I am using a cast iron skillet in the video. A hot solid base is always good for baking bread on, but if you do not have such a pan, then you can use any thick metal tray or Pyrex dish. If you do not have any of those, then do not feel left out as it will work on a regular tray too.
The fillings can be customized to your taste. For me, the bacon, cheddar & chives worked so well. Eating it with some cream cheese makes for a perfect combo. But all of that is up to personal preference. The only thing you need to make sure is that you do not add too much stuff to the dough as it may weigh it down. If you want to replace the fillings, then take note of the given weights in the recipe and use that as a guide.
Soda bread is such an easy win. There is no need to worry about fermentation or temperatures. You could make this in about an hour and the result is absolutely delicious.
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Principles of Baking
The Steps of Baking
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CHAPTERS
0:00 Intro
1:17 Ingredients & equipment
1:47 Cooking the bacon
2:28 Mixing the dough
3:44 Shaping
4:58 Baking & the result
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#Bread #Baking #ChainBaker
Bacon Jalapeno Cheddar Braided Loaf - Advanced Sourdough
Bacon Cheddar Jalapeno Braided Loaf Recipe:
520 g flour (4 ⅛ cups)
240 g water (1 cup)
80 g milk (⅓ cup)
10 g salt (2 t)
50-150 g active starter
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12-16 slices bacon, fried crispy and crumbled
2 jalapenos, diced
2 cups cheddar cheese
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1 egg
1 tbsp water
1) Fry up bacon to crispy. Crumble and set aside.
2) Dice two jalapenos. Set aside.
3) Mix together flour, salt, water, milk, and active starter until shaggy dough forms
4) Turn out onto a counter and knead until the dough comes completely together, about two minutes
5) Make a well in the center and add the bacon; knead until it is incorporated
6) Repeat with half the cheese, the other half of the cheese, and lastly the jalapeño. NOTE: The dough will begin to feel dry during this process. Keep kneading until the dough is sticky once more. Alternatively, knead using a stand mixer.
7) Allow the dough to rise until it has increased in volume by at least 50% or passes the poke test, 4-12 hours
7a) Optionally, perform one set of stretch and folds 1-2 hours into bulk fermentation. Rest two-three more hours.
8) Divide the dough into three even sections
9) Roll out each section into a 12 inch long rope. Place the strands side-by-side on a piece of parchment paper or silicone baking mat.
10) Connect the tops of the strands, then braid. Tuck the ends under the loaf.
11) Let rest again until puffy (1-2 more hours)
12) Preheat oven to 425 F
13) Make the egg wash: Whisk one whole egg + 1 tbsp water until smooth
14) Brush the egg wash all over the loaf
15) Bake on preheated pizza stone or 9X13 baking sheet for 25-35 minutes, until the internal temperature reaches 190 F
16) Enjoy!