Maple Bacon Bread
Swirled with maple syrup, raisins, bacon and brown sugar, this maple bacon bread is crave-worthy. Plus, the dough is easy to work with and roll out! —Alicia Rooker, Milwaukee, Wisconsin
Total TimePrep: 50 min. + rising Bake: 35 min. + cooling
Makes2 loaves (12 slices each)
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 5 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup sour cream
- 2 large eggs, lightly beaten, room temperature
- 2 large egg yolks, lightly beaten, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 2 tablespoons maple syrup
- 1 teaspoon maple flavoring
- 1/2 cup packed brown sugar
- 8 bacon strips, cooked and crumbled
- 1/4 cup raisins
- In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Add sour cream, eggs, yolks, vanilla and yeast mixture; stir to form a soft dough (dough will be sticky).Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll out into two 12-in. squares; cover.
- In a small bowl, combine melted butter, maple syrup and flavoring. Spread over each square to within 1/2 in. of edges. Sprinkle with brown sugar, bacon and raisins. Roll up each square jelly-roll style; pinch seams to seal.
- Place on a parchment-lined rimmed baking sheet. Cover and let rise until nearly doubled, about 45 minutes. Preheat oven to 350°.Bake until golden brown, 35-40 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts1 slice: 225 calories, 8g fat (4g saturated fat), 48mg cholesterol, 147mg sodium, 34g carbohydrate (13g sugars, 1g fiber), 5g protein.
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