Bacon bread

One of the challenges of being a freelancer is being responsible for your own IT.  However, being married to an IT expert has some perks.  My husband is great at helping me with all my technology needs.  And sometimes he drags me kicking and screaming into new technology that really will make my life easier — once I figure out how to use it.  He loves new technology.  I love not changing.  But, it works.  I appreciate him.

Through the years, I’ve had to figure out ways to compensate him for his work.  I can’t offer him a salary.  I can’t offer him health benefits.  I can’t offer him much.  But, I can offer him bacon bread.  Either you think that sounds like heaven on earth or you don’t.  It depends on your love for bacon.  For him, I’m pretty sure should he ever become a mass murderer and end up on death row that he’d ask for bacon bread as his last meal.  (I’d ask for a steak from the Paris Las Vegas Hotel, in case you’re wondering.)

I can’t take credit for this recipe.  I found it back in the July/August 2001 issue of “Quick Cooking” magazine, which was a publication through “Taste of Home.” From my quick search, I’ve found that the magazine no longer exists; however, they do offer a magazine called “Simple and Delicious,” which I think might be similar, but I don’t know.  I just know that this recipe isn’t going away from my family any time soon.  My husband loves it too much.

And while I find bacon bread to be OK, I don’t love it like my husband does.  I don’t even try to eat it.  I’m not sure he’d share anyway!  Instead, I order some Chinese food — something that he’s not overly fond of.  So, it works.

Bacon bread

Bacon Bread
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive or vegetable oil, divided
1 cup (4 oz.) shredded pizza or Italian blend cheese
1 envelope (1 oz.) ranch salad dressing mix

1. Partially cook bacon; drain on paper towels.  (I use the pre-cooked bacon and cook it in the microwave until crispy.)
2. Roll out dough to 1/2-inch thickness; brush with 1 tablespoon of oil.
3. Cut into 1-inch pieces; place in a large bowl.
4. Add the bacon, cheese and dressing mix and remaining oil; toss to coat.
5. Arrange pieces in a 9×5-inch oval on a greased baking sheet, layering as needed.  (I line my cookie sheet with Reynold’s Non-Stick Aluminum Foil.  It makes clean-up easier.)
6. Cover and let rise in a warm place for 30 minutes or until doubled.  (I turn my oven to 200-degrees while I’m preparing the bread.  Then I turn it off and let the bread sit in the slightly warmed over to double.)
7. Bake at 350-degrees for 15 min.  Cover with foil; bake 5-10 min. longer or until golden brown.

It’s best served warm.  My husband has eaten it at room temperature, but warm is best.  You can even dip it.  His latest favorite dip for bacon bread has been honey.

Let me know if you try and what you think!

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