Mile High Crispy Bacon and Onion Bread - Bread Machine

I could not believe how high this bread was - and it was an experiment too! Wonderful flavours of bacon & onion with just a smidge of mixed herbs. Just crisp up your bacon & fry your onion, and then it all goes in the breadmaker for a delectable bread! Just think - you can have an English Breakfast just by adding some scrambled eggs on top of a slice of this bread!

• Ready In: 17 hrs 10 mins
• Serves: 4-6
• Yields: 1 Loaf of Bread

Ingredients

• 150  g  smoked lardons or 150  g  finely diced smoked bacon
• 1⁄2 red onion, very finely diced
• 360  ml  tepid water
• 2  tablespoons  dried  nonfat dry milk powder
• 3  tablespoons olive oil
• 1 1⁄2 teaspoons salt
• 2 1⁄2 teaspoons sugar
• 1⁄2 teaspoon mixed herbs
• 560  g  strong white bread flour
• 7  g dried yeast

Directions

1. Fry your bacon in it's own fat in a frying pan and when nearly crispy & cooked, add the diced onion. Stir around thoroughly & continue to cook until the bacon is crispy & the onion soft.
2. Drain well & allow to cool slightly.
3. Put the ingredients into your bread machine in the order that is written in your manual; mine is wet first & dry last.
4. Make sure that the yeast does not come into contact with the liquid.
5. Select the 1 kilo or 2lb setting on White Rapid or White Normal; choose your crust finish.
6. Do not add the bacon and onion to the Extras tray - there is too much!
7. Add the bacon & onion when extras are added in the cycle - towards the end of the kneading time.
8. When cooked, take out straight away with OVEN GLOVES & turn out to cool on a wire cooling rack.
9. If the paddle stays in the bread - remember to take it out BEFORE cutting the bread.
10. Serve with butter, eggs, cheese or by its self with salad.
11. This is also wonderful toasted too!