Bacon & Caraway Crusty Bread
Rose Mary Mogan
In my recipe I added some extra ingredients like the Bacon and an egg, and omitted others like the salt, because of the added bacon, I also increased the flour amount because I used a winter Wheat flour which is lighter than traditional All purpose flour.
The results was AWESOME, & VERY TASTY AND FLAVORFUL FROM THE ADDITION OF THE REAL BACON BITS.
I knew it would compliment the hearty Beef Stew that I had just made using left over Sirloin Tip Roast.
4 1/2 cwhite lily all purpose flour (omit 1/2 cup if not using white lily)
6 Tbspbutter, softened to room temperature
11/2-1 3/4 cbuttermilk
1 tspbaking soda
2 tspcaraway seeds
1 pkgreal bacon bits (2 1/2 ounce)
·non stick cooking spray (butter flavor)
1 largeegg, room temperature
How to Make Bacon & Caraway Crusty Bread
- PLEASE NOTE: The ingredients used in this recipe are WHAT I CHOSE TO USED to create this bread, it is DIFFERENT from the ORIGINAL recipe. In lieu of a blender or mixer, I used my hands, like my mama always made her biscuits. But use what you like. If you are NOT USING WHITE LILY FLOUR OMIT THE ADDITIONAL 1/2 CUP OF FLOUR.