Bacon Batter Bread
|Milk||1 1⁄2 Cup (24 tbs), scalded|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Bacon fat||2 Tablespoon|
|Active dry yeast/2 cakes compressed yeast||1⁄2 Ounce (2 Packages)|
|Water||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Ground coriander||1⁄4 Teaspoon|
|Crumbled cooked bacon||1⁄3 Cup (5.33 tbs)|
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Combine milk, salt, 2 tablespoons brown sugar, and bacon fat.
Combine yeast, 2 tablespoons brown sugar, and water.
When bubbly add to the cooled milk mixture.
Add egg and flours.
Beat thoroughly for 3 minutes.
Put in greased bowl.
Cover and let rise for about 45 minutes.
Stir in coriander and crumbled bacon.
Beat for 2 minutes and pour into greased 2-quart glass casserole or two greased glass loaf pans (9x5x3 inches).
Let rise until the batter reaches top of the pans.
Score top with knife.
Bake in preheated moderate oven (375°F.) for 35 to 40 minutes.