| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Bacon Cornbread

1 (1/4-ounce) package active dry yeast or 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

1. Dissolve yeast in warm water.
2. In a bowl, combine flour, wheat germ, salt, bacon bits, cornmeal, oil, honey, and eggs. Stir in the yeast mixture and knead to form a soft dough. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
3. Punch down; form in a greased loaf pan sprinkled with cornmeal, and allow to rise again; about 1 hour.
4. Bake at 350*F for 20 to 25 minutes, or until the top is browned.

Makes 1 loaf.