Bacon Cheddar And Onion Bread Abm Food

BACON, CHEDDAR AND ONION BREAD (ABM)

Steps:

• 1. Place all ingredients (except cheese, bacon and onion) in machine in order recommended by manufacturer.
• 2. Set on Fruit and Nut (or raisin) cycle. When machine beeps, add cheese, bacon and onion.
• 3. If your machine doesn't have this cycle, you can add everything at once, but it will "pulverize" the bacon (but you will still have the flavor).

QUICK BACON-CHEDDAR BISCUITS

Steps:

• Heat the oven to 425 degrees F.
• In a large bowl add the flour, baking powder, 1 teaspoon of salt, paprika, and onion powder. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/4 cup measure or ice cream scoop, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
• In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.

CHEDDAR-BACON MONKEY BREAD

Steps:

• Heat oven to 350º.
• Separate biscuits; cut into quarters.
• Place half the biscuit pieces in 8x4-inch loaf pan sprayed with cooking spray; top with half each of the cheese, bacon and onions. Repeat layers.
• Bake 20 to 25 min. or until golden brown. Cool in pan 10 min. Remove from pan to wire rack; cool slightly.

BACON AND CHEDDAR TOASTS

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
• 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.
• 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.

BACON, CHEDDAR, AND SCALLION BREADS

Steps:

• Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

BACON ONION BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select French bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

BUTTERMILK CHEDDAR-BACON BREAD

Steps:

• Heat oven to 350ºF.
• Combine first 4 ingredients in medium bowl. Whisk egg, buttermilk and butter in separate bowl until blended. Add to flour mixture along with the bacon, cheese and chives; stir just until moistened.
• Pour into 8x4-inch loaf pan sprayed with cooking spray.
• Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool in pan 15 min. Remove to wire rack; cool completely.

BACON BREAD BOWL DIP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Drain bacon slices on paper towels; reserve the grease.
• Place the cooked bacon in a food processor; process until finely chopped.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat sour cream and cream cheese in a bowl until smooth. Add the bacon pieces, green bell pepper, and green onion; blend until evenly combined.
• Cut about a 1/2-inch slice from the top of the round bread loaf. Scoop out the center, reserving the pieces of bread. Baste the inner surface of the bread bowl with the reserved bacon grease. Place the bread bowl, the reserved pieces of bread, and sourdough bread pieces in a baking pan.
• Bake in the preheated oven until lightly toasted, about 20 minutes. Remove and fill the bread bowl with the cream cheese mixture. Return to the oven and continue baking until the filling is bubbling, about 20 minutes more.

CHEDDAR BACON BREAD - BREAD MACHINE

Steps:

• Place the ingredients in your bread machine according to the manufacturer's instructions.
• Set to basic cycle, light or medium crust.

BACON-ONION BREAD

Steps:

• Adjust oven rack to top third position, and pre-heat oven to 350°F.
• Coat 9"x5"x3" loaf pan with cooking spray.
• In a skillet, cook the bacon just until crisp.
• Using a slotted spoon, transfer bacon to paper towels to drain; then coarsely dice.
• Discard all but 2 tablespoons of the bacon grease.
• Add onion, and saute over medium-low heat until tranlucent (2-3 minutes).
• In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.
• Blend together the eggs, cottage cheese, and butter until smooth; then stir in the bacon and onion.
• Pour the wet ingredients over the dry ingredients and mix together just until combined (Do NOT over mix).
• Spoon batter into the prepared loaf pan, smoothing it on top.
• Bake in pre-heated oven for 50 minutes or until tester comes out clean when inserted.
• Turn out onto a wire rack to cool before slicing.