Pepper And Pancetta Batter Bread

• 2 slices pancetta, finely chopped (or 3 strips lean bacon)
• 3/4 cup hot water
• 4 teaspoons granulated sugar
• 1 tablespoon chopped fresh basil (or 1 tsp dried)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup lukewarm water
• 1 tablespoon dry yeast
• 1 egg
• 2 1/4 cups all-purpose flour (approx)
• 1 tablespoon cornmeal

1. In skillet, fry pancetta over medium heat until crisp. Remove and crumble pancetta, reserving fat.
2. In large bowl of stand mixer, combine 1 tablespoon pancetta fat with hot water, 1 tablespoon of the sugar, basil, salt and pepper; let stand for 10 minutes.
3. Meanwhile, in small bowl, mix remaining 1 teaspoom sugar with lukewarm water; sprinkle yeast over top, stirring to dissolve granules. Let stand for 10 minutes.
4. With fork, stir down yeast mixture, whisking to dissolve all yeast; mix into pepper mixture.
5. Blend in egg.
6. Beat in flour in 2 additions, adding a few tablespoons more flour if necessary to form smooth, elastic wet batter; beat for 4 minutes.
7. Beat in pancetta.
8. Cover and let rise until doubled in bulk, 45 to 60 minutes.
9. Punch down batter.
10. Grease 6-cup (1.5 L) ovenproof casserole dish, preferably round; sprinkle with cornmeal.
11. Scrape batter into dish; cover and let rise until risen to top of dish, about 1 hour.
12. Bake in 400u0b0F (200u0b0C) oven until bread sounds hollow when tapped, 35 to 45 minutes.
13. Remove from dish; let cool on rack.

pancetta, hot water, sugar, fresh basil, salt, pepper, water, yeast, egg, flour, cornmeal

Taken from www.food.com/recipe/pepper-and-pancetta-batter-bread-386119 (may not work)