Bacon-Chive-Potato Bread
Sensational homemade bread recipe using the breadmaker. This one uses bacon, chives, and instant mashed potatoes.
Ingredients
- 2/3 cup Idaho Spud’s instant potato flakes
- 1 1/3 cups hot water
- 2 tbsp. canola oil
- 2 tbsp. sugar
- 1/2 cup Wright’s thick-sliced cooked bacon, finely chopped about 5 slices
- 2 tbsp. freeze dried chives or 1/3 cup fresh snipped chives
- 1 tsp. salt or sea salt
- 4 1/4 cups bread flour NOT all-purpose flour
- 2 tsp. Fleishmann's bread machine yeast
Instructions
- Measure ingredients into bread canister according to order listed.
- Bake at regular setting for 2-lb. loaf.
- Mine takes about 3 hours 30 minutes.
- Allow bread to sit and cool in canister about 15 minutes.
- Remove bread from canister and spread top and sides with butter to prevent crust from getting too hard.
- Slice down.
Notes
NOTE: Refrigerate after 2-3 days. Since this bread has no preservatives it will get moldy after a few days if left out on your counter.
NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.
NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.
Recipe adapted from Black and Decker.
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