A rainy Wednesday. Leap year and a hump day. And what a hump day it was–I have never felt quite so exhausted as I did at 6:30 today. Just a revitalizing shower and quick dinner (and cafe au lait green monster) later, and I’m feeling much better.
I got some disheartening news about school today–even though I graduate at the end of June, I’m not able to take my licensing exam until the end of October. Since my ideal job as a physical therapist involves working in a school (read: starting in September), I have to figure out how the heck I can get someone to hire me with all that goin’ on. Totes annoying.
To make myself feel better, I ate some bacon bread (with eggs and butter…while watching The Biggest Loser). I’ve said it before and I’ll say it again–my life is a sweet, sweet contradiction.
Bacon Batter Bread (from Bernard Clayton’s New Complete Book of Breads)
- 1/4 lb bacon (I used four thick strips, or 1/3 C cooked and 2 T reserved drippings)
- 1 C whole-wheat flour
- 4 C all-purpose flour
- 2 pkgs dry yeast
- 2 t salt
- 1/4 t ground coriander
- 1/2 C nonfat dry milk
- 2 C hot water
- 1/4 C packed brown sugar
- 1 egg, room temperature
Grease two medium loaf pans (medium: 8 1/2″ x 4 1/2″ or so).
Cook the bacon until crisp and reserve 2 T of the drippings–cool it and crumble it. I don’t eat bacon often, but we recently bought some nice thick cut bacon to satisfy Fritz’s hearty breakfast cravings and for me to use in soups. It was very difficult not to eat one of these pieces.
In the mixer of the mixing bowl, combine the whole-wheat flour, 3 C of the white flour, yeast, salt, coriander, dry milk, hot water, and bacon drippings.
Blend for a few seconds at speed 1 or 2, then add the bacon, egg, and brown sugar. Beat for three minutes on a high speed, then add the remaining flour and blend.
Scrape the bowl down and cover tightly with Saran wrap. Allow it to rise for about an hour, or until it doubles in size.
Push down the “batter”–it’s more like a wet dough than a batter–and divide into the two pans. It doesn’t have to be beautiful, just as even as you can get it with your hands or two spoons.
Cover the pans with wax paper and allow to rise for about half an hour until the batter reaches the edges of the pans. Turn on the oven to 375 degrees twenty minutes before baking.
Bake until the loaves are deep brown (mine got real deep brown) and sound hollow when tapped, about 35 minutes. Check with a toothpick to make sure that it comes out dry when inserted into the center.
Cool before serving!
This is a nice dense bread that really tastes like bacon–super delicious toasted.
Bernard’s description of this bread (and what made me want to make it in the first place) is that the loaves have the “cold-winter-morning taste of crisp fried bacon”. And frankly, it’s healthier to have a little bacon in my freshly baked bread than to be eating a side of bacon with my breakfast.
Bikini season’s looming ahead, so a girl’s gotta start planning. Including not eating the whole loaf in one day–I froze one loaf for later, and have only eaten a few pieces since I made it.
Bikini season, bacon bread–another lovely contradiction in my life.
Gotta love it!
I managed to capture Henry in one of his favorite cat poses–something we call “cat bridge”. Our windows only have teeny ledges, so in order for him to look out the window, he has to find a stable surface for the back legs. Tables, counters, desks, plants, Fritz’s shoulders, etc.