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Bacon Cornbread recipe

A golden brown crust, tender texture andbits of bacon in every bite make this yeast-raised cornbreadworth the effort.

Recipe: Bacon Cornbread

1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons active dry yeast
1 1/4 cups warm water
3 cups all-purpose or bread flour
2 tablespoons wheat germ
1 teaspoon salt
1/2 cup crumbled cooked bacon
1/3 cup cornmeal
2 tablespoons vegetable oil
1 tablespoon honey
2 large eggs
2 tablespoons cornmeal

  • Dissolve yeast in warm water.
  • In a bowl, combine flour, wheat germ,salt, bacon bits, cornmeal, oil, honey, and eggs. Stir in theyeast mixture and knead to form a soft dough. Place in a greasedbowl, turning once to coat, cover, and allow to rise until doubled;about 1 1/2 hours.
  • Punch down; form in a greased loaf pansprinkled with cornmeal, and allow to rise again; about 1 hour.
  • Bake at 350°F (175°C) for 20 to25 minutes, or until the top is browned.

    Makes 1 loaf.

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