Bacon Parmesan Walnut Bread

5 from 1 vote

Bacon parmesan walnut bread is great for sandwiches, especially grilled cheese! Chunks of bacon, bits of aged parmesan cheese, and chopped walnuts are kneaded into the dough for a savory treat.

Yield: two 9x4-inch loafs

Prep Time: 20

Cook Time: 30

Dough Rest Time: 1 45

Total Time: 2 35

Course: Bread

Cuisine: American

Servings: 20

Calories: 220kcal

Author: Maryanne Cabrera

Ingredients

2 envelopes Fleishmann's Active Dry Yeast
5 ½ cups all-purpose flour additional flour as needed for dusting
3 Tablespoons + 1 teaspoon granulated sugar
2 teaspoon fine sea salt
1 ½ cup warm water, about 110-115℉
½ cup whole milk room temp
5 oz thick cut bacon
1 cup shredded parmesan cheese
½ cup lightly toasted walnuts chopped
2 Tablespoon rendered bacon fat

Instructions

Cook bacon over medium heat until brown and crisp. Reserve 2 Tbsp of rendered bacon fat. Place cooked bacon on a paper towel lined plate. Set aside.
Take ½ cup of warm water and place in a medium bowl or large measuring cup. Sprinkle two packets of yeast and 1 teaspoon of sugar over water. Stir to combine. Let sit for 5-10 minutes until yeast mixture is foamy on top.
In a bowl, combine remaining water and milk. Set aside. In a large bowl, whisk together 4 cups four, 3 Tbsp sugar and 2 tsp salt. Set aside.
Add yeast mixture to the bowl of a stand mixer fitted with a hook attachment. Add flour mixture, bacon grease, and liquid mixture. Mix at medium speed, scraping bowl as needed.
Add cooked bacon, shredded Parmesan cheese, and chopped walnuts into the mixer. Add additional flour, ¼ cup at a time to make soft dough. Continue to mix until dough is soft, smooth, and elastic. If necessary, knead dough on a lightly floured work surface by hand.
Pat dough into a round mound and place in a lightly greased bowl. Cover bowl with plastic wrap and left dough rest and rise in a warm, draft-free place for about an hour, until dough has doubled in volume.
Punch dough down and divide dough in half, either by eye or using a kitchen scale. Roll one half into a 12x7-inch rectangle. Beginning at the long end, roll dough up tightly. Pinch seams together and pinch ends to seal. Place roll seam side down into a greased 9x4-inch loaf pan. Repeat with other half.
*If you'd like to make mini loafs with the other half: take the remaining dough and divide it into 6 equal parts. Roll each dough into a small rectangle. Beginning at the long end, roll dough up tightly and pinch seams and ends together. Place mini rolls seam side down in greased mini loaf pan. Cover with plastic wrap and let dough rise in warm, draft-free place until doubled in volume, about 45 minutes.
Preheat oven to 400℉. Remove plastic wrap. Once oven is at temperature, bake dough for 25-30 minutes until golden brown on top and thermometer inserted into bread loaf is at least 195 degrees F. Remove from pans and allow bread to cool on wire racks.

Notes

recipe adapted from Fleishmann's BEGINNER'S WHITE BREAD

Nutrition

Calories: 220kcal, Carbohydrates: 30g, Protein: 7g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 11mg, Sodium: 373mg, Potassium: 89mg, Fiber: 1g, Sugar: 2g, Vitamin A: 57IU, Vitamin C: 0.04mg, Calcium: 61mg, Iron: 2mg