Step 1: The Ingredients
1 cup water - between 90 - 115 degrees, NO HOTTER! or you will kill the yeast
1 cup all purpose flour
1 cup wheat flour (you can use all of one kind or mix up the portions to your liking as long as you end up with 2 cups total)
1 tablespoon shortening
1 teaspoon salt
extra flour for kneading
1/2 cup diced onions
1/2 cup cooked, diced bacon
1/3 cup sun dried tomatoes (not packed in oil), finely chopped
1/4 cup melted butter
9"x5" loaf pan
Step 2: Activating the Yeast
You can use your finger to gauge the temperature but I like to use a thermometer just to be sure.
Step 3: Lets Get Mixing
Mix in the yeast and water mixture and stir well
Add shortening and mix in well.
Step 4: Knead That Dough
Step 5: Let It Rise, Let It Rise
Put dough in bowl and turn it once so the oiled side is up.
Cover with a clean lint free cloth and let it sit until it has doubled in size.
Step 6: Caramelizing the Onion
Melt about a teaspoon of butter into a skillet and put in the onion. Caramelizing is a slow process so keep the heat on medium low and let the onion brown slowly releasing that nice sweet flavor, stirring occasionally.
Set aside until the dough has risen.
Step 7: Where's the Bacon?
Put a little flour on the counter and roll out dough into approximately a 10" x 18" rectangle.
Spread with melted butter.
Sprinkle on tomatoes, bacon and onion.
Roll up starting at the 10" side. Roll tightly to prevent air gaps in the bread. Tuck in ends.
Place in a 9" x 5" loaf pan and cover with clean lint free cloth and let rise until double in size.
Step 8: The Final Step
Bake at 450 degrees for 15 to 20 minutes.
Step 9: Time to Dig In!
Try it with an egg on top for breakfast.
Feel free to take out the tomato and onions and just go with full on bacon.