Potato-Bacon Casserole Bread with Caramelized Onions

Directions

1. In a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to paper towels to drain.
2. 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.
3. 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.
4. 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.
5. Transfer dough to the prepared baking dish. Cover; let rise in a warm place until double in size (about 40 minutes).
6. 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.