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Bacon and onion bread recipe

Bacon and onion bread recipe

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  • Recipes
  • Dish type
  • Bread
  • Bread machine

Bread machine recipe. Fantastic!!

22 people made this

IngredientsMakes: 1 900g (2 lb) loaf bacon and onion bread

  • 250ml warm water
  • 1 1/4 teaspoons fast acting dried yeast
  • 2 teaspoons butter
  • 2 teaspoons salt
  • 2 tablespoons caster sugar
  • 400g strong white bread flour
  • 25g dried bacon bits
  • 25g dried onion flakes

MethodPrep:5min ›Cook:3hr ›Ready in:3hr5min

  1. Place the water in the bread tin first followed by the yeast, butter, salt and sugar placing these ingredients at all four corners of the tin away from each other initially. Then add the flour to the centre.
  2. Add bacon and onion flakes at second kneading cycle. This is for a 900g (2 lb) loaf baked on basic bread setting (3 hours) and choice of crust colour if you have it. This one I mainly do on the dark crust setting. Enjoy!!


Wonderful on its own or toasted.

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Helen Goh's bacon, beer and onion loaf

Serve this quickbread alongside soup or salad. Photo: William Meppem Difficulty Easy

With almost a whole can of beer and no eggs or milk, this unusual loaf bread makes a quick and tasty accompaniment for soup or salad (try tomato and lettuce for a deconstructed BLT). If you want to make a vegetarian version, omit the bacon but not the cheese – it's essential. And don't be tempted to line the tin with baking paper – the oil and contact with the metal pan helps form the delicious crust.

Bacon and Cheese Quick Bread Recipe

Preheat oven to 350°. Grease a 9- x 5-inch loaf pan (or four 6- x 2½-inch mini pans) with butter. In a large skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, until deep golden brown and caramelized, about 30 minutes set aside to let cool. Meanwhile, in a second large skillet, cook bacon over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate, let cool, and then chop.

In a large bowl, whisk together flour, baking powder, salt, and pepper. In a medium bowl, whisk together milk, oil, and egg. Slowly pour milk mixture into flour mixture, stirring just until combined. Gently fold in cheese and reserved onions and bacon just until combined, and then transfer to prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes (or 25 minutes for the smaller loaves). Set aside to let cool 15 minutes, then remove from pan to cool completely.

What flour do I need to make soda bread?

Unlike yeasted bread recipes where strong bread flour is recommended, soda bread requires just plain flour. For this recipe, I use plain white flour. The reason for this is that you don&rsquot need the higher protein content found in strong flour (which helps develop the gluten in kneaded loaves). As no kneading is required for soda bread, plain flour works just fine!

I&rsquove seen some soda bread recipes which use self-raising flour instead of plain flour. I haven&rsquot tested this myself but if that&rsquos all you have it seems that can work too!

Cheesy Bacon Bread

So how about a great starter? It’s kinda in the same vein as bloomin’ onion bread but this one uses a baguette instead of sourdough and it has bacon. Which makes everything better. I figure this one is easier to do. There’s no fancy action scenes of cross-cutting your bread for those that aren’t really all that gifted in the bread cutting scene. Such as me. I generally pass that torch on to Mr. Cooking Jar who also holds the title of burrito folding king.

Since a baguette is hoooge, this will go a long way. I would say anywhere between 6 to 12 servings, depending how many ambitious eaters you have in your group. And it’s really, really easy to put together. So how about it? Let’s make some cheesy bacon bread!

So first thing to do is to slice your baguette crosswise into one inch slices. Stop just before you reach the bottom. It’s gonna be easier to hold the loaf together when they still have some form. This was easy, even for me. I used a serrated bread knife and life was good. I ended up with about 24 slices when all was said and done.

Now the first thing I obsessed about was how on earth will all that stuff stick to the slices spread on vertically without falling off? I mean it’s a lot of bigger bits like bacon pieces and green onions. The answer is glue. The butter should be softened, not melted and this is your glue that holds everything together. I took a pic just to show you. No more worries!

So after we slice the bread, it’s mixing time. Butter, bacon pieces or bits, cheddar cheese and green onions. Use the green parts of the onions for this. If you don’t happen to like green onions, you can sub chives. That’ll work too.

And it’s spreading time. When I first started this part, which is the most time consuming, I had a hard time trying to squeeze in the knife and butter mixture and spread well. Then I figured out a better way. Just lift up the loaf from the bottom and the slices will part beautifully like an accordion. Now you can spread easy!

Don’t worry too much about using too much butter mixture in the beginning. I was skimping in the beginning then had about two heaping tablespoons left after buttering all the slices. I’d say use about a heaping teaspoon per slice. And hopefully you’ll do a better job buttering than I did! Spread it to the edges!

Then we wrap it up in foil so the bread doesn’t brown up before the cheese or butter has a chance to melt. Bake it for 15 minutes and that’s it. At this point you can start gathering your group and announce your spectacular appetizer. Use hyperboles. Gesture madly. Get them hungry and hyped up before you run away with the loaf to your secret hiding place and keep it all to yourself. No? Okay, let’s share.

Once it’s out of the oven, it’s just a matter of serving. You can slice the bottoms to get your slices or jusst tear it off. Serve it warm cause that’s the best way. And seriously, this is good. It’s warm and melty and crusty and bacony. Hooray for easy appetizers! Happy cooking!

Recipe Summary

  • 1 cup warm water (100 to 110 degrees F)
  • 1 envelope Fleischmann's® Active Dry Yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 ¼ cups all-purpose flour, or more as needed
  • 12 ounces bacon slices
  • 1 large onion, thinly sliced
  • ¼ cup port wine
  • 1 cup shredded smoked Cheddar cheese
  • 3 tablespoons butter or margarine, melted

Combine water, yeast and sugar in a large mixer bowl. Let stand 5 minutes, until foamy. Add salt, oil and 1 cup flour beat for 2 minutes at medium speed. Add enough remaining flour to make a soft dough.

Knead dough on lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place dough in a well greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.

While dough is rising, cook bacon in large skillet until just browned but not crispy. Drain well and crumble or chop into small pieces. Reserve 2 tablespoons bacon drippings in skillet. Add onion and cook over medium heat for 15 to 20 minutes or until onions are lightly caramelized. Add Port wine and cook until very little liquid remains. Set aside to cool.

Punch dough down. Roll into a 15 x 10-inch rectangle. Spread onions over dough and then sprinkle with bacon and cheese. Roll dough up from long side, jelly roll style. Pinch seams to seal. Cut into 12 equal slices.

Place each slice in a greased muffin pan, cut side up. Brush with butter. Cover and let rise in a warm, draft free place until nearly doubled, about 30 minutes.

Bake in preheated 375 degrees F oven for 20 to 25 minutes, until golden. Remove to wire rack to cool.

    1. Put oven rack in middle position and preheat oven to 375°F.
    2. Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
    3. Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
    4. Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.

    This Recipe is Featured In:


    Adjust oven rack to middle position heat oven to 350 degrees F.

    Spray 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle half of the Parmesan evenly in bottom of pan.

    Fry bacon in medium nonstick skillet over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and pour off all but 3 tablespoons bacon fat from skillet.

    Add onion to skillet and cook, stirring frequently, until softened, about 3 minutes set skillet with onion aside.

    In large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using rubber spatula, mix in Gruyere, breaking up clumps, until cheese is coated with flour. Add bacon and onion mixture and stir to combine.

    In medium bowl, whisk together milk, egg, and sour cream. Using rubber spatula, gently fold wet ingredients into dry ingredients until just combined (batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan spread to sides of pan and level surface with rubber spatula. Sprinkle remaining Parmesan evenly over surface.

    Bake until deep golden brown and toothpick or skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.

    Cheesy Bacon, Sweetcorn and Pepper Bread

    This delicious cheesy bacon, sweetcorn pepper bread is an easy recipe, with a soft and tender crumb texture. Great with soups, picnics, parties, lunchboxes & freezer friendly. The flavors are simply wonderful! This savory bread is delicious served warm from the oven or cooled.

    It has a texture of a cake, only the flavours are of course savory. A really simple and easy recipe and very pleasing!

    This recipe is very easy and straightforward. You can even make this using a muffin pan (just adjust the cook time to less!).

    This bread is also great for parties if you are looking for portion control and serve as individual muffins instead.

    This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

    For this recipe, I've used frozen sweetcorn, however, fresh or canned will also work. Just make sure you drain any liquid away of using canned sweetcorn.

    It's a very flexible recipe too! If you wanted to add some red onion, simply chop or thinly slice and quickly sautee, and add them to the batter. Or perhaps some mushrooms? The choice is yours!

    It's a moist, soft loaf/pound cake and so delicious!

    They freeze very well, so always handy if you have unexpected visitors for a light lunch or brunch! This is really delicious served with a nice bowl of soup too, take along to a picnic or party, perhaps part of a wedding buffet!

    So let's get straight to the recipe and see how we make this delicious savory bread. Please enjoy!

    Bacon Cheddar and Onion Quick Bread

    I love making quick breads, like Chocolate Banana Bread or Chocolate Zucchini Bread, but I had never tried making a savory bread. You know, one where something other than fruit, chocolate and sugar are the main stars.

    So I finally decided to change that when I found a recipe I knew I could adapt to suit our family’s tastes. It reminded me of the onion pancakes I used to get when I traveled over to Asia but with the added flavors of bacon and cheese. After all, everything is better with bacon in it, right? Oh, and cheese, wait and onion too! I mean, all you have to do is take a look at this bread and know that there is fresh flavor in every bite! How can you resist?

    I have to warn you that there is a little kick to this bread from the jalapenos but it’s a nice addition and not overly spicy. You can always cut down on the amount of jalapeno if you prefer something milder.

    The best thing about this savory bread is how easy it is to make. It involves no kneading or rising, just a little sautéing and stirring, and comes together in about 15-20 minutes. Pop it in the oven and relax with a glass of wine or plan on something your husband can grill out. See how easy dinner becomes?

    It turned out to be one of the best breads I have ever made and my husband totally agrees. Try it for yourself and let me know what you think.

    • 6 slices bacon, chopped
    • 1-1/2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1-1/2 teaspoons cayenne pepper
    • 1/4 teaspoon salt
    • 4 large eggs
    • ½ cup buttermilk
    • 1/4 cup extra light olive oil
    • 6-oz cheddar cheese, grated
    • 1-1/3 cups Pecorino Romano or Parmesan cheese, grated
    • 6 green onions, chopped fine
    • 2 scallions, chopped
    • 1 jalapeno pepper, minced
    • 2 teaspoons fresh thyme, minced

    1. Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and line bottom of pan with parchment paper.
    2. In a medium skillet, cook bacon until crisp. Remove and let drain on paper towel.
    3. Combine flour, baking powder, cayenne & salt in a large bowl.
    4. In a medium bowl, whisk eggs then add buttermilk and olive oil. Pour into dry ingredients and sitr until combined.
    5. Fold in remaining ingredients. Pour into prepared loaf pan.
    6. Bake for 45 minutes or until toothpick in center comes out clean. Let cool 10-15 minutes in pan then invert onto wire rack and let cool completely.
    7. Slice and serve.