Best Maple Bacon Bread

Best Maple Bacon Bread

I have a giveaway for you on this lovely Tuesday morning!


But first, I even have to inform you what I did for my first day of freeedom (aka the day all the youngsters visited school).


The husband is really home immediately which may be a first. I’ve had kids in class for 4 years now and he’s never been home for it. So he was ready to walk the youngsters to their classrooms with me then we went and sat at Starbucks for coffee. I don’t think I’ve sat down in Starbucks and had coffee in… well, probably since I worked there. In 2006. Then we ended up having froyo for lunch together.


I know this is often , like, regular everyday stuff for normal people but I’ve spent tons of your time alone with kids these past few years (thanks deployments!) and it’s weird to be sort of a real one that gets coffee and is in a position to search for Pyrex without saying “STOP TOUCHING THAT!” over and once again .


Thankfully, the youngsters all loved their first day and are looking forward to going back today. Fun fact: Fat Baby (who’s not a baby) said his favorite a part of the day was “sleep time”.

About the bread?

It has maple and bacon so in fact it’s delicious! and that i love yeast breads that are alleged to be rustic looking because you actually don’t need to pay tons of attention to shaping and slashing and every one that. Just form it into a ball and let it do it’s thing.


This loaf would be perfect toasted with jam, great for sandwiches, or simply on the side of dinner.


Ingredients

• 1 1/4 cups lukewarm water
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons syrup
• 3 1/4 cups bread flour
• 1/4 teaspoon salt
• 1/2 pound bacon cooked until crisp, crumbled
• 2 tablespoons bacon fat

Instructions

• 1. (When you cook the bacon, confirm you save 2 tablespoons of the fat.)
• 2. during a stand mixer fitted with a paddle attachment, stir together water, yeast, and syrup . Let sit about 5 minutes, until bubbly. hammer in bread flour and salt until combined. Switch to dough hook and knead until the dough becomes elastic, about 8 minutes.
• 3. Transfer to dough to an outsized bowl sprayed with oil and switch to coat. Cover and let rise until doubled, about an hour.
• 4. Turn onto a floured surface and shape into a ball, pinching rock bottom together to seal. Place on a parchment-lined baking sheet. Cover and let rise until doubled, about half-hour .
• 5. Preheat oven to 350F. Once the dough has doubled, slash the highest as desired, and bake until browned, about 35 minutes.
• 6. Cool on wire rack completely before slicing and serving.