Step 1: What You Need
2 cups warm water
1 teaspoon sugar
1 teaspoon salt
5 cups of flour (plus more for rolling the dough out later)
2/3 cups minced onion
5 slices of bacon
Alas, I had no fresh onions on hand, so I had to use reconstituted dried ones. If you use them too, reconstitute before measuring.
Step 2: Proofing the Yeast
First, add the yeast to the warm water. It will take about five minutes before it fully dissolves. Once that time is up it should smell yeasty.
Step 3: Adding More to the Dough
Out of your minced onions, add one tablespoon to the dough. This will give it a little extra flavor.
Step 4: Mix and Rise
Put your dough in a greased bowl, cover with plastic wrap, and let rise for one and a half hours.
Step 5: Time for Bacon...
Now, we come to the yummy part. Take your bacon, and finely chop it. Place in a pan and cook on medium low for until crisp (it took me eight minutes, but times can be different.) Once it is done use a slotted spoon to drain and remove from the pan. Keep the fat, we'll be using it later on in the recipe. However, even if we weren't, you should still keep it, because it's great to impart bacon flavor into a multiple amount of items.
The bread only has a mild bacon flavor, so if you really love it, you might want to add a few more slices.
Step 6: ...and Onions
For some reason my onions actually got crispy, and I have an idea that it was probably due to me using dried onions. However, as they cooked inside the bread they got soft again. Even if they had remained crisp, it still would have been delicious. Whichever way yours turn out will be good.
Step 7: Back to the Dough
Then roll out the dough. It should be about the width of the bread pan you are going to cook it in, and rectangular in shape. Make it about 1/2 inch thick.
Step 8: Adding the Filling
It's important to get as much grease as you can off the onions and bacon, and the extra flour off the dough, so you can prevent the dough not sticking to itself as much as possible.
Step 9: Final Rise and Grease
Step 10: Bakeing Time
Remove from the pans and let it cool. (Cooling helps the layers to stick together as well.)
Step 11: Eat :)
As a note, even with all the precautions to make the layers stick together, it won't be perfect. There's just to much grease and filling. So if you want to toast it, I'd recomend a broiler or toaster oven, to help it to keep from falling apart.