"BACON BREAD" and other recipes....
 

I been thinking about this for a while.

I know that if I make 1 cup of water and yeast and sugar

3 cups of flour and whatever other spices

Let the liquid get foamy, and then mix them together -

I get a pretty good french bread dough all by itself.

But what if I chop some bacon real fine, boil it in whatever amount of water I want to have for however much dough I plan to make - and the proportions are:

1 part liquid
3 parts dry flour and spices


So that if I boil a bunch of bacon in 4 cups of water (being sure I have 4 cups at the end of it all) and let it cool....


Well, then I should be able to add it to some yeast and sugar to proof the yeast, and whatever quantity I made I can multiply by three to get the amount of flour and dry spices (etc...) to add in.

1 cup fluid, 3 cups flour
2 cups fluid, 6 cups flour - or dry mix

4 cups bacon water and sugar and yeast - twelve cups flour and spices



What I think should come out of it all is a smoked bacon flavored bread that would be absolutely luscious with eggs in the morning!


Now my question here is - DOES ANYONE ALREADY KNOW OF A RECIPE LIKE THAT? :-huh


And it seems to me the same thing would work with Pepperoni sausage when making a pizza dough - and there you see where my imagination ran right off the cliff with the rest of the buffaloes.....



If this is true, it is possible to make MEAT FLAVORED BREAD :9


* I could add beef or chicken bouillon to the water, couldn't I?

https://cimg8.ibsrv.net/gimg/www.for...39ff876935.jpg

I love BACON !!!
Bacon ,egg,chese,lettuce,tomato & a little mayo on a toasted everything bagal.
Why die eating rice cakes ?

i would try making a bacon roll first,,,cook the bacon some,,,roll out the dough,,,add the bacon on the dough,,,,roll it up,,, bake

I remember someone on here when we were talking about Southern Cookin' once saying:

"First fry you up some bacon - SAVE THE GREASE!!! We will tell y'all what to do with it later..."

:-missingt


~ Well, here we are, Y'know??? :-wink

paul harvey always said and the rest of the story Bacon Bread

So, my wife has always made some pretty kick-@$$ biscuits and gravy. Good, thick gravy, with big chunks of sausage, and drop biscuits done just right (just barely mix the ingredients). That was all well and good, but a few years ago, I did a little reading up on shortening, and decided that was not such a good thing, so she and I decided to switch to using lard instead.

Oh, my, did those biscuits get so much better.

I do get bacon for breakfast fairly often (good, thick-cut bacon, mind you), and she has long saved the grease, using it for frying eggs and other things.

Then one day, when I was hungry for biscuits and gravy, I saw the jar of bacon grease sitting there ("Hey, that's LARD!"), and BAM! ANOTHER NOTCH!

Jason

There is something about the smoke house smell, isn't there?

this just brought back memories of my youth,,,being hungarian decent my dad would get a slab 2x3x3 of smoked pig lion edge but not sure,,,,,heat it over fire coals as the bacon heat up he'd drip it over bread filled with onions peppers tomatos cumcumbers what ever was fresh in garden topped with paprika,,,,, him and the neighbours sure drank those nights

Reminds me of my mornings in Germany with my buddies. We would cook everything in bacon. Bacon wrapped sausage, bacon wrapped hotdogs with cheese, bacon eggs etc. Drunk morning food is always the best with bacon! Bacon bread, sounds good! Have you perfected it yet? I know some guys who would love to try it!

Do you ever have to share with the spider?

Long ago, when my folks were real concerned about my allergies and stuff, my Mom took me to San Fran to visit a specialist who was somehow connected with the family, and we stayed there at this real big house with so many floors you could spend all day just wandering around inside the place.

I remember it especially because it was maybe the last time in my life I ever flew in a four engine radial engine piston aircraft - DC-4 probably.

But my focus here is a treat that was served at breakfast in the mornings. They would fry Kippered Herring and serve it on toast...


Ever since then I have always kept an eye open for Kippered Herring on sale in dollar stores or anywhere. Asian markets are good for finding things like that, and I often these days will in fact open a can of kippers and eat them a small piece at a time with chopsticks.

*Remind me to talk about chopsticks someday. They are a wonderful way to eat.


A dish that is superb is to make a cup or two of minute rice by first boiling a can of kippered herring in a suitable amount of water to add a cup or so of minute rice to after it gets to rolling. And here make no mistake: ADD THE WHOLE CAN, oil and everything, to the water

You may want to break up big pieces of the fish so that it gets spread out in it.

But anyway - you get the water to boiling with the kippers in it and then just drop in the rice

Then you slap a lid on it and set it aside from the heat for five minutes.

The rice is a "QUICK UPTAKE" carbohydrate, and the smoked flavor of the kippers will be all thoughout it...


Mmmmm... 8D


And 'Fish Oil' is supposedly very beneficial

I hope my runners bring back something good for breakfast, now I'm hungry!

Take four eggs, drop them into a bowl (crack them out of the shells first!)

It hasta be an oven safe bowl - I use a glass one that is safe for the oven. I also lucked out at a yard sale and found a glass lid that fits it, but you get the idea. You use a covered baking thing...

It needs to be deep enough so that you can also drop in a generous handful of shredded sharp cheddar cheese, enough jalapeno slices to make you happy, and some sliced olives

**BLACK olives go with CREAM CHEESE, GREEN olives go with CHEDDAR**

*Option 2: You can also dump in a can of diced tomatos and green chilis - "ROTELL" works...

* Option 3 is bacon bits

Cover the thing with a lid so the top won't burn and put it in an oven (you should stir it all up first, but option 4 is to leave the yolks of the eggs unbroken, remove some or all of them, or mix the whole works together completely)


Set the oven for 325 degrees (F) and 45 minutes. You want it to cook slowly but all the way through, this avoids burning it anywhere


* You can also dump the whole concoction into a food processor or blender and blast it before baking it.


If you added enough cheese it will make an omelet that is ALMOST a "SOUFFLE"

Light, fluffy, and so damned tasty you wish there was a lot more.....


But the whites of four eggs are as much protein as you can assimilate in a four hour digestive cycle efficiently (This is one of my old body builder recipes)


***I do not know exactly why, but tomato and lots of protein will make a hangover from drinking too much vanish like the morning fog


"To avoid consequences is ideal, but to escape them is divine..."


8D

That sounds good. My usual breakfast is 4/5 hard boiled eggs, no yolk, bacon or sausage, and a whole grain/multi grain cereal with 2 whole cream milks.

That souffle sounds delectible!

You want to look up what is used to cure bacon traditionally - it will scare the bejeezus out of you
http://en.wikipedia.org/wiki/Bacon
Sodium NITRITE is the bad actor you want to be aware of - it is a known carcinogen

I also would like to offer to you a book that you should look up and order that will tell you a lot more about what is in the food you eat than a normal person knows:

by Corinne T. Netzer


Every serious gym I have ever gone to had it on sale at the front counter because it has information that anyone who cares about their nutrition and what they are doing to themselves should know

If you study up on "PROTEIN EFFICIENCY RATIOS" (the best sources of protein the body can readily absorb and make use of) Egg whites top the list.


But on another note - my early researches on just how muchprotein the body CAN TAKE IN AT A TIME is limited. The most yours (or anyone elses) can absorb at a time is estimated as 20 to 25 grams per four hour digestive cycle.

FOur egg whites contain about 20 grams of protein. Five contain 25 or so...


SO what I saw was that most people OVERSATURATED their bodies ability to make use of what was provided as food - and the leftover "Unable to utilize" protein became either fat or was excreted (lost) to the body..

What that told me is that if I was serious about becoming strong I had to ration the proteins and use the best ones...

Otherwise I was bound to just get fat.





But the issue with "PLAIN OLD EGG WHITES" is how on earth to make them taste good....