Try this Berry Bacon Bread recipe, or contribute your own.
Suggest a better descriptionPlace yeast from hot roll mix into a large bowl. Stir in lukewarm water until yeast is dissolved. Stir in eggs, onion and bacon. Stir in flour from hot roll mix. Knead dough on a floured surface until smooth and elastic, about 10 minutes. Place dough into a bowl and grease top. Cover and let rise in a warm place until double in bulk, about 1 hour. Place dough on a floured surface and pat into a 9 inch square. Sprinkle cranberies on top of dough. Roll up dough jelly roll fashion. Place roll of dough seam side down into a greased 9x5x3 inch loaf pan. Cover and let rise in a warm place until double inbulk, about 30 minutes. Bake at 375 for 35 to 40 minutes, or until richly browned. Properly baked, loaf will sound hollow when thumped. Remove loaf from pan at once; cool on its side on wire rack. Cool loaf thoroughly before cutting into thin slices. Serve spread with butter. Posted to EAT-L Digest by Cecilia
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.