Sunday, June 23, 2013


1 package bacon
1 1/2 packages active dry yeast (1 1/2 tablespoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup bacon grease
5 large eggs
1 tablespoon table salt
3/4 cups peanut butter
7 1/2 to 8 cups all-purpose flour
Cook the bacon in a flat pan, placing the bacon so that they are not overlapping, over medium heat. This may mean you cook the bacon in batches. Reserve the bacon grease. Cool and crumble the bacon. Set aside. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Add peanut butter. Gradually add flour. When dough holds together, it is ready for kneading. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Punch down dough, cover and let rise again in a warm place for another half-hour. Knead crumbled bacon into the challah, before forming the loaves. Take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Braid the challah loaf. (Watch video). Place braided loaves on a greased cookie sheet with at least 2 inches in between. Beat remaining egg and brush it on loaves. Let bread rise one hour. Preheat oven to 375 degrees and brush loaves again. Bake in middle of oven for 30 to 40 minutes, or until golden. Cool loaves on a rack.
bacon recipe courtesy of: Sherlonya, Proper Noun: Sherlonya, April 19, 2013; adapted from Deb Perelman, Smitten Kitchen, September 26, 2008

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