Cheesy Onion And Bacon Bread

Fall is quickly changing into winter and the temperatures are dropping fast. As I write this, I am looking out my office window to a blanket of fresh white snow, about 2-3 inches thick that dropped from the skies last night. The trees that not so long ago were dressed in beautifully colored leaves are now wearing their winter coats and are covered in snow. I love the changing of the seasons. With these cooler temperatures comes the time to turn the oven back on for long periods of time, not only for the much needed warmth but also for the delightful aromas and tastes that come from the oven while baking. It is time for baking breads once again.

This time I made a cheesy onion and bacon bread that helped take the chill out of the air. The oven was on for over an hour and the house smelled Heavenly. The bread was delicious too. πŸ™‚

As usual, I started with a recipe and then it grew from there. I added peppered bacon and jalapenos to the mix and the flavors of the bread just popped and really came to life. It warmed us up from the inside out.

Cheesy Onion And Bacon Bread

2 1/2 tsp dry active yeast

1/2 cup lukewarm water

1/2 cup lukewarm milk

1 TBSP honey

1 TBSP olive oil

1 egg

1/3 cup Dijon mustard

3-4 slices peppered bacon, diced, optional

1-2 jalapenos, diced fine, optional

1 TBSP onion, diced fine or dried onion

1 cup shredded cheddar cheese

3-3 1/2 cups flour

1 1/2 tsp salt

Mix the yeast and the water together and let sit for about 10 minutes, or until frothy.

Combine the milk, honey and the egg and beat slightly. Then add the mustard.

Combine all the dry ingredients, including the cheese, together and mix well.

Cook the bacon, jalapenos and onion until the bacon is done.

Add the cooked bacon and jalapeno mixture to the dry ingredients and combine well. Make a well in the center and add the egg, milk and mustard mixture. Start mixing it all together with a wooded spoon or a spatula.

Once all the ingredients are combined, dump the dough onto a lightly floured surface and start kneading it all together for about 8-10 minutes, or until it forms into a soft, elastic ball.

Rub the olive oil into a big bowl, coating the whole bowl and place the dough in the bowl and cover. Place in a warm area and let the dough rise for about 1 1/2 hours, or until doubled in size.

Once the dough has risen, again, turn it onto a lightly floured surface, punch it down and shape into a log. Place the log into a loaf pan that has been sprayed with cooking spray. Place the dough seam side down. Cover and let rise again for about another hour, or until the dough has risen to the top of the pan.

Preheat the oven to 350* F.

Make an egg wash and brush the top and sides of the bread.

Bake for about 1 hour, or until the bread is golden brown and hollow when tapped. Let it cool for a few minutes before slicing it and then enjoy. You’re going to love this flavorful bread.

We had some chili in the freezer that we took down, and I served the chili over a baked potato with his delicious cheesy onion bread on the side, along with a glass or two of a rich, full-bodied red wine. I think it was a cab. It was a perfect way to warm up on a cold, chilly night, or should I say “chili” night. πŸ™‚

Stay warm, stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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