by Heather Schmitt-Gonzalez / Tuesday, August 16, 2011
Bacon, Green Onion, & Blue Cheese Bread
adapted from The Artisan Bread Machine
yield: one 2# loaf
2 Tbs. (30 mL) granulated sugar
1 tsp. (5 mL) instant yeast
1 c. + 2 Tbs. (280 mL) lukewarm water (110° F / 43° C)
½ c. (125 mL) finely chopped green onions
⅓ c. (75 mL) vegetable oil
3¾ c. (925 mL) bread flour
1 tsp. (5 mL) salt
½ c. (125 mL) cooked bacon, chopped
½ c. (125 mL) crumbled blue cheese
Turn dough out and punch down. Form into a ball and place in a well-floured brotform or free-form onto a well-floured surface. Cover and let rise 30 minutes. Preheat oven to 425° F (220° C) during last 15 minutes of rise time. Using a serrated knife, cut deep slashes in loaf. Spray with water and turn out onto baking stone that has been preheating (or slide free-form into oven on tray or stone). Bake until risen and dark brown and registers 190° F (90° C) in center, ~30 minutes. Let cool on wire rack.
*BBD #43:Onion Breads hosted at Judy's Gross Eats
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.