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Bacon Bread

August 15, 2013 by Cate 24 Comments

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The title of this entry says it all for this one:  Bacon.Bread. Delicious, fluffy bread with tons of bacon baked inside.  Does it get any better?  I really don’t think so.  I’m pretty sure TheBetterHalf would be happy if this was the only bread I ever baked going forward.  I mean what is not to love about three quarters of a pound of bacon being added to your bread dough?  And imagine the sandwich possibilities with this loaf.  A turkey sandwich…on bacon bread.  A grilled cheese with tomato…on bacon bread.  A BLT!….on bacon bread. What doesn’t sound better when you put it on bacon bread?  I think even a PB&J would be phenomenal on this bread. I may or may not have tried that….TheBetterHalf was grossed out, but I thought it was amazing! The sweet and salty combo, mmmm.

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Look at all of that bacon in the bread!

This bread is a variation on the classic no-knead recipe, one of my favorite ways to bake bread. You cook up about ¾  pounds of bacon, chopped into pieces, and then mix that into the dough, with a little bacon fat for good measure. Add in some crushed red pepper flakes for some heat, and voila! If you love bacon, you need to try this recipe! It might change the way you eat toast forever.

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Fresh out of the oven

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photo (1)

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A BLT on Bacon Bread!! You must try this sandwich!!

No-Knead Bacon Bread
Recipe slightly adapted from My Bread by Jim Lahey
Makes One large round loaf

Equipment: a 4 1/2 to 5 1/2 quart enameled cast-iron pot with a tight fitting lid (I used a Le Creuset Dutch Oven)

Ingredients
300 grams (11 ounces) bacon, cut into ¼ inch pieces (this is just shy of ¾ of a 1-lb pack of bacon)
3 Cups (400 grams) bread flour
1/4 tsp (1 gram) instant or other active dry yeast
1 1/4 tsp (8 grams) table salt
¼ teaspoon (1/2 gram) hot red pepper flakes (optional)
1 1/2 cups (350 grams) cool water
extra flour for dusting

Directions
Cook the bacon in a skillet over medium heat, stirring occasionally, until golden brown and crisp, about 10 minutes. Set aside one tablespoon of the fat and discard the rest. Put the bacon on paper towels to cool.

In a large bowl, stir together the flour, bacon, salt, yeast, and red pepper flakes. Add the water and the 1 Tbsp fat and using a rubber spatula mix until a shaggy ball forms. If the dough does not feel sticky to the touch, add in a bit more water. Cover the bowl with plastic wrap and let it sit at room temperature for about 12 – 18 hours, until the surface is dotted with bubbles and the dough has more than doubled in size.

When the slow rise is complete, Lay a 12 x 18 inch sheet of parchment paper inside a 10-inch skillet and spray it with nonstick cooking spray. Generously dust your counter, a large cutting board, or a silicone mat with flour. Use a rubber spatula to scrape the dough out in one piece. Using lightly floured hands, lift the edges of the dough and fold them in toward the center. Nudge and tuck in the edges of the dough to make it round. Transfer the dough, seam-side down, to the parchment-lined skillet. A bench scraper is helpful for doing this. Spray a piece of plastic wrap with nonstick cooking spray and cover the dough loosely with the wrap. Place the dough in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled, and if it holds an indentation when gently poked with your finger.

Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered Dutch Oven in the center of the rack. After 30 minutes, take the pre-heated pot out of the oven, and carefully transfer the dough into the pot by lifting the parchment paper and lowering it into the pot. Quickly cover the pot and put it in the oven. Bake for 30 minutes. Remove the lid and continue baking until the bread is a deep chestnut color, 10 – 20 mins more. Make sure to check the bread so it doesn’t burn, because every oven is different. An instant-read thermometer will register 210 degrees, or you can tap the bottom and listen for a hollow sound. Carefully remove the bread from the pot and transfer to a wire rack to cool.

Related posts:

Whole Wheat Double Chocolate Zucchini Muffins
Lemon Ricotta Cookies
Mango Coconut Donuts

Filed Under: CateyLouBakes Tagged With: Bacon, Bacon Bread, Baking, BLT, Bread, Food, No-Knead Bread, Recipes, Salty and Sweet, Sandwich Bread, Sandwiches

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Comments

  1. littlemissnihilist says

    August 15, 2013 at 12:54 pm

    Needs cheese

    Reply
  2. ninjabreadginger says

    August 15, 2013 at 1:16 pm

    Bread? And bacon? In one?
    Ohmygoshyesplease

    Reply
    • CateyLou says

      August 15, 2013 at 4:32 pm

      haha, yes!! so amazing

      Reply
  3. tworedbowls says

    August 15, 2013 at 3:54 pm

    Oh my goodness, BACON BREAD. This looks and sounds out of this world. (And I think a PBJ on bacon bread would taste amazing too! haha. I used to make a peanut butter, egg, and bacon scramble… Too much?) I don’t usually make my own bread but this makes me want to change that. Thank you so much for sharing!

    Reply
    • CateyLou says

      August 15, 2013 at 4:31 pm

      wow, that egg scramble sounds crazy – but strangely delicious 🙂 I hope you try this recipe! I love baking bread

      Reply
  4. Miss Messy says

    August 15, 2013 at 6:13 pm

    why am I a vegetarian!? this looks amazing 🙂

    Reply
    • CateyLou says

      August 16, 2013 at 10:05 am

      haha!! maybe Bacon will turn you back to meat 😉

      Reply
  5. Rachel @ Bakerita says

    August 16, 2013 at 3:26 am

    OK I’m literally drooling and seriously considering driving to the grocery store in my pajamas to get bacon so this can be my toast in the morning. This looks to die for. Pinned!

    Reply
    • CateyLou says

      August 16, 2013 at 10:04 am

      Thanks for pinning, Rachel!! I love that you thought about going to the grocery store in your pjs! Bacon can have that power over me sometimes too….

      Reply
  6. Culinary Flavors says

    August 16, 2013 at 7:22 am

    I am sure it tasted deliciously! This is my type of bread!

    Reply
  7. Ashley @ Wishes and Dishes says

    August 16, 2013 at 11:37 am

    You had me at “bacon”!!! What a great bread!

    Reply
    • CateyLou says

      August 19, 2013 at 8:39 am

      Thanks, Ashley!!

      Reply
  8. themondaybaker says

    August 21, 2013 at 3:21 pm

    I love bacon in bread. It can only be improved by adding cheese! This looks really tasty. I also used a thermometer to check that bread is cooked – I find it much easier than trying to work out whether it sounds “hollow” .

    Reply
    • CateyLou says

      August 22, 2013 at 10:49 am

      Grilled cheese made on this bread is unreal!!

      Reply
  9. Pamela @ Brooklyn Farm Girl says

    August 21, 2013 at 3:28 pm

    Girl, bacon bread? It’s like the 2 greatest worlds just combined to create this magical delight. I need this in my life!

    Reply
    • CateyLou says

      August 22, 2013 at 10:49 am

      haha! it really is a magical delight

      Reply
  10. Kirsten@FarmFreshFeasts says

    August 22, 2013 at 1:57 pm

    Amazing–looks incredible and sounds divine. Great photos!
    Thank you.

    Reply
    • CateyLou says

      August 22, 2013 at 4:29 pm

      Thanks, Kirsten!

      Reply
  11. Christina says

    August 27, 2013 at 10:38 am

    Can this be done in loaf pans? I don’t own or know anyone with a dutch over, and don’t want to buy one just for this.

    Reply
    • CateyLou says

      August 28, 2013 at 11:15 am

      Hi Christina – unfortunately this recipe is made for a dutch oven. Check out this article for some ideas on no-knead bread without a dutch oven. Let me know how it works if you try any of them! http://www.thekitchn.com/noknead-bread-alternative-to-d-42145

      Reply
  12. caitlin says

    December 9, 2015 at 6:14 pm

    1/4 tsp of yeast am i reading correctly? why so little?

    Reply
    • Cate says

      December 10, 2015 at 2:07 pm

      Hi Caitlin – you are reading that correctly! Due to the long rest time, very little yeast is needed. That is one of my favorite parts about no-knead bread!

      Reply
  13. Julie says

    October 8, 2016 at 1:07 pm

    I’ve got the makings for the bacon bread and have a question. My dutch oven is not enameled, so I hope this is not necessary. My question is based on a video for another no knead bread recipe I saw. Do I bake the bread WITH the parchment paper in the dutch oven? They rolled their loaf out of the paper into the dutch oven before baking. Thanks for posting!

    Reply

Trackbacks

  1. No-Knead Cranberry Walnut Bread | Chez CateyLou says:
    October 18, 2013 at 9:51 am

    […] it!  And there are so many different varieties, the possibilities are endless.  I’ve shared bacon and carrot with you, and today I have a recipe for cranberry walnut bread.  This might be my new […]

    Reply

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