Potato-Bacon Casserole Bread with Caramelized Onions
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Potato-Bacon Casserole Bread with Caramelized Onions
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Directions
- In a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to paper towels to drain.
- Transfer 2 tablespoons of bacon drippings in skillet to a small bowl; set aside. Drain and discard all but 2 tablespoons of the remaining drippings from skillet. Cook onion in hot drippings in skillet over medium heat about 6 minutes or until dark brown. Remove from heat; set aside.
- Brush the reserved bacon drippings over the bottom and sides of a 2-quart square baking dish. Sprinkle bottom and sides of dish generously with cornmeal. Set aside.
- In a large mixing bowl combine warm milk and yeast; let stand until mixture is foamy. Add butter, egg, salt, and 1 cup of the flour. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Using a wooden spoon, stir in the remaining 2 cups flour, the mashed potatoes, bacon, and onion until a soft, sticky dough forms.
- Transfer dough to the prepared baking dish. Cover; let rise in a warm place until double in size (about 40 minutes).
- Preheat oven to 375 degrees F. Bake for 45 to 50 minutes or until loaf is golden brown. Cool in dish on a wire rack for 10 minutes. Remove bread from dish. Serve warm or cool completely on wire rack.
Nutrition Facts (Potato-Bacon Casserole Bread with Caramelized Onions)
- Per serving:
- 391 kcal ,
- 19 g fat
- (9 g sat. fat ,
- 2 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 62 mg chol. ,
- 596 mg sodium ,
- 45 g carb. ,
- 2 g fiber ,
- 3 g sugar ,
- 10 g pro.