Breakfast Bread

Breakfast BreadEating at my sister Sandy’s house is always a culinary treat.  I think I could gain 5 pounds just thinking about what she might be making!

Our recent visit was no exception. My amazing nephew put together a to-die-for breakfast bread that is still making me drool.

I won’t even tell you how many pieces I ate – but let’s just say it’s a good thing he made three loaves so that everybody else got some, too!

He made it with bacon (yum!) but I think he should definitely make some with ham or sausage, or even pepperoni!  I’d be happy to taste test them!

I also don’t think this bread should just be for breakfast – I would eat it any time. Like right now.

I was quite impressed with the fact that he made it ahead, froze it, and baked it up fresh for us in the morning – making it a perfect meal for overnight guests!

And – the best news of all – he shared his recipe!

Breakfast Bread

1 batch of White Bread Dough
1 [0.7 oz. or 19 grams] packet of dry Italian dressing mix
2 cups of cheddar cheese
2/3 cup of real bacon bits

Mix the envelope of Italian dressing mix into the bread dough, put it into a greased bowl, cover with a clean towel and let rise till doubled.

On a floured surface, roll out into a large rectangle. Evenly spread the cheese and bacon bits over the surface.

Starting on the longest side, roll up the dough as you would cinnamon rolls. Place the roll on a greased jelly roll pan to rise.

Once risen, bake at 350 degrees for about 30 minutes.

Freezing directions:

Once the roll has been made, do not let it rise. Cover the dough in plastic wrap and freeze for one hour.

After one hour, remove the roll from the freezer ad completely wrap in plastic wrap and aluminum foil and freeze up to 1 month.

When you are ready to bake, remove from the freezer and unwrap it. Set it on a greased jelly roll sheet and cover with a clean dish towel. Let thaw and rise overnight.

Then bake at 350 degrees for 30 minutes.

Note: This makes one loaf, but would be very easy to double or triple!  You could use frozen bread dough, but could not freeze the unbaked roll.


Thrifty Tip: Bacon

800px-nci_bacon Bacon.

Doesn’t it make your mouth water just to hear the word?

I love a BLT with a red ripe tomato, crisp green lettuce, and the salty slabs of bacon dripping with mayonnaise.

But bacon doesn’t come cheap! I discovered that the hard way last summer.

I was looking for the best deal on bacon to take on our family camping trip and was shocked at the prices.

I asked the meat guy in my favorite hometown grocery store if he had any on sale. He let me in on a secret – the price of bacon always goes up as soon as tomatoes go in the ground. It stays high until the first frost when it will come down a little. It stays higher through Christmas but then will start to drop until spring.

So the best time to buy bacon is late winter.

He proved to be correct. I’ve been watching prices for the past few months. They were higher around the holidays, but have been going lower.

Just last week I bought 10 pounds of bulk bacon for just a little over $1 a pound. I repackaged them and put them in the freezer ready for those BLT’s and camping trips next summer.

Food always tastes better when you get it on sale – doesn’t it!?