KOREAN ONION, CHEESE & BACON BREAD

by Bob Levin

Main Ingredients: 1 Cup Onion 1 Cup Mozzarella Cheese [Substitute: A bulk of Swiss, some Cream Cheese & Shreds of Sharp.] 1/2 Cup = 4 Strips Bacon, Turkey Bacon or Diced Ham [Substitute: Portabella Mushrooms, Spinach, Basil, & Garlic.] 3 TBSP Mayonnaise Mill Ground Black Pepper to Taste Dough Ingredients: 2 Cups White Flour 3/4 Cups Lukewarm Milk 3 TBSP Unsalted Butter 2 TBSP Sugar 2 TBSP Active Dry Yeast 3/4 tsp Salt [Variants: Add 8-10 Cloves of Garlic left whole or chopped to desired taste. 2 TBSP of Oregano or Italian Herbs. 1/3 Cup Romano Cheese.] 1st Evolution: 2 Cups Sifted Flour Make Three Holes in Flour & add 3/4 tsp Salt, 2 TBSP Yeast, 2 TBSP Sugar, then cover with Flour Make Hole in Center & add 3 TBSP Softened Unsalted Butter Trench Outside Ring in Flour & add 3/4 Cups Lukewarm Milk Mix Together Need 20 Minutes Cover Dough in Bowl, Leave Light on in Oven & Let Rise 1 Hour

2nd Evolution: Add the following in Bowl and Mix together... 1 Cup Sliver Cut Onions 1/4 Strips of Lean Bacon [Precooked Turkey or Raw Pork] 1 Cup Mozzarella Cheese Black Pepper to Taste 3rd Evolution: Flatten Dough into 10" X 12" Square 4th Evolution: Add Mixture from Bowl, but save some to Top the Loaf 5th Evolution: Fold Dough Inward Like a Calzone and Crimp Edges 6th Evolution: Place in Loaf Pan, Cover & Let Rise 20 Minutes 7th Evolution: Spread Mayonnaise on Top of Loaf Add Black Pepper & Oregano to Taste 8th Evolution: Pre-Heat Oven 350 9th Evolution: Add Remaining Mixture on Top of Loaf 10th Evolution: Bake 1 Hour [Check at 45 minutes] Should be Cooked, but if not then slice and toast on baking sheet in oven.

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