3 1/4 cups warm water
2 tsp. instant yeast
2 tsp. salt
2 tsp. sugar
2 3/4 cup gratedÂ cheddar cheese
10 strips cooked bacon, chopped and divided
fresh ground black pepper to taste
In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes.Â Add flour, two cups of cheese, 1/2 bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end.Â Cover with a towel and allow to rise in a warm place for an hour.Â After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together and place dough into a loaf pan.Â Cover loaf with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes.Â Bake in a 400Âº oven for fifteen minutes. Cover loosely with foil and reduce heat to 350Âº and continue baking for another 25 minutes. Remove foil and allow to bake for another 5 minutes.Â Â NOTE! Readers have alerted me that the pan I use is apparently larger than the standard 9×5. Therefore, either divide the batch in half and make two smaller loaves, or cut off about 1 1/2 cups of the dough for a taller loaf. Use the leftovers to make a couple of mini loaves or bake in muffin cups.