Breakfast of champions
Thought I’d repost one of my favorite recipes since I’m making these today! YUMMMMM………
This sweet bacon bread is to die for! They’re fairly easy to make since I use pre made frozen bread dough. Kids (young and old) love these and they’re easy for busy mornings-not much mess to clean up and they’re an eat ‘em up and go kind of food. These are also great to bring along on road trips, outdoor concerts, pic-nics at the park. I got this recipes from my mother- in- law. Now my sister and I make them. Enjoy!
Sweet Bacon Bread:
1 pre made frozen bread loaf dough (frozen bread dough usually comes in a package of 3 or more. Use one frozen loaf. I like to make a few at once. They’ll keep well in the freezer)
1/2 package of bacon
2 tablespoons of white sugar
3 tablespoons butter (at room temperature)
- Cook bacon and place on napkins to drain fat. Chop bacon into small pieces. Set aside.
- Allow bread dough to thaw (may take a few hours). Roll dough into as large a rectangle as you can get it. Somewhere around 8″ x 16″. The dough will be thin.
- Take the softened butter and spread evenly over the dough. Distribute chopped bacon over the butter. Sprinkle sugar over the butter and bacon layer.
- Roll the dough lengthwise and manipulate to make it longer. You want the rolled dough to be snake like. Once you have achieved this, roll the dough into a snail. I know, lots of slithery analogies!
- Place in preheated oven (325 degrees) until the top is golden brown.
- If you are freezing-SKIP THIS PART. Once golden take out of oven and spread a bit of butter on top and sprinkle with 1 tsp of sugar. Return it in the oven for a couple of minutes.
To freeze the bread: take it out of the oven when the top is slightly golden and let it cool. Once cool, place in a freezer bag. This will keep well in the freezer for a couple of weeks. When you are ready to eat allow the bread to completely thaw then spread butter on top, sprinkle with sugar and place in a preheated 325 degree oven to warm and toast for approx. 5 minutes.
