Mile High Crispy Bacon And Onion Bread - Bread Machine

• 150 g smoked lardons or 150 g finely diced smoked bacon
• 1/2 red onion, very finely diced
• 360 ml tepid water
• 2 tablespoons dried nonfat dry milk powder
• 3 tablespoons olive oil
• 1 1/2 teaspoons salt
• 2 1/2 teaspoons sugar
• 1/2 teaspoon mixed herbs
• 560 g strong white bread flour
• 7 g dried yeast

1. Fry your bacon in it's own fat in a frying pan and when nearly crispy & cooked, add the diced onion. Stir around thoroughly & continue to cook until the bacon is crispy & the onion soft.
2. Drain well & allow to cool slightly.
3. Put the ingredients into your bread machine in the order that is written in your manual; mine is wet first & dry last.
4. Make sure that the yeast does not come into contact with the liquid.
5. Select the 1 kilo or 2lb setting on White Rapid or White Normal; choose your crust finish.
6. Do not add the bacon and onion to the Extras tray - there is too much!
7. Add the bacon & onion when extras are added in the cycle - towards the end of the kneading time.
8. When cooked, take out straight away with OVEN GLOVES & turn out to cool on a wire cooling rack.
9. If the paddle stays in the bread - remember to take it out BEFORE cutting the bread.
10. Serve with butter, eggs, cheese or by its self with salad.
11. This is also wonderful toasted too!

lardons, red onion, water, milk, olive oil, salt, sugar, mixed herbs, white bread, yeast

Taken from www.food.com/recipe/mile-high-crispy-bacon-and-onion-bread-bread-machine-209076 (may not work)