Bread Machine Crispy Bacon Onion Loaf
A savory, one-kilo bread loaf studded with crispy smoked bacon and caramelized onions, baked entirely in a bread machine. The bacon renders in its own fat before being folded into the dough at the end of kneading, ensuring maximum crispness and flavor distribution. Strong white flour creates a robust crumb structure that supports the meat and vegetable mix. Ideal for breakfast served warm with butter and eggs, or as a hearty companion to salads and soups. The rapid or normal white cycle streamlines baking for weeknight dinners. This version prioritizes crispy bacon texture by adding it late in the cycle rather than at the start, preventing it from breaking down into the dough.
Ingredients
- 5 ½ oz smoked lardons or smoked bacon, finely diced
- ½ none red onion, very finely diced
- 1 ½ cups tepid water, none
- 2 tablespoon dried nonfat dry milk powder, none
- 3 tablespoon olive oil, none
- 1 ½ teaspoon salt, none
- 2 ½ teaspoon sugar, none
- ½ teaspoon mixed herbs, none
- 4 ½ cups strong white bread flour, noneall-purpose flour1:1flour
loaf may be less structured
- ¼ oz dried yeast, none
Instructions
- 1
Fry bacon in a frying pan over medium heat in its own fat until nearly crispy.
- 2
Add the diced red onion and stir thoroughly, cooking until bacon is fully crispy and onion is soft.
- 3
Drain the bacon and onion mixture well and let cool slightly.
- 4
Add ingredients to the bread machine in the order specified in your manual, typically wet ingredients first then dry.
- 5
Ensure dried yeast does not come into contact with liquid.
- 6
Select the 1 kilo or 2 pound white rapid or white normal setting and choose your preferred crust finish.
- 7
Add the cooled bacon and onion mixture when the extras are added in the cycle, toward the end of kneading time.
- 8
When the cycle completes, remove the loaf immediately using oven gloves and turn out onto a wire cooling rack.
- 9
Check that the paddle has been removed from inside the bread before slicing.
Tips
Render bacon in its own fat without added oil to maximize crispness and develop deeper flavor. Drain thoroughly before cooling to prevent excess moisture from softening the crust.
Add bacon and onion near the end of kneading rather than at the start. Late addition preserves texture and prevents the mixture from breaking down into the dough.
Remove the paddle immediately after baking finishes. The machine can cool quickly, making removal harder if delayed.
Good to Know
Keep wrapped in foil or a bread bag at room temperature for 2-3 days. For longer storage, slice and freeze in an airtight container for up to 1 month.
Fry the bacon and onion mixture up to 1 day ahead. Store in the refrigerator and bring to room temperature before adding to the bread machine at the extras stage.
Serve warm from the rack with butter and eggs for breakfast. Toast slices the next day and serve alongside soup or salad for lunch or dinner.
Common Mistakes
Do not add bacon and onion at the start to avoid excess moisture breaking down the dough structure before kneading completes.
Do not skip draining the bacon and onion mixture to prevent a soggy loaf.
Do not forget to remove the paddle before slicing to avoid breaking teeth or the knife.
Substitutions
loaf may be less structured
FAQ
Can I use regular bacon instead of lardons?
Yes, regular bacon works equally well. Use the same weight and cook it until crispy, then drain thoroughly. Lardons are simply cured and smoked belly cuts with more consistent thickness, so cooking time may vary slightly with standard bacon.
What if my bread machine manual specifies a different ingredient order?
Follow your manual's sequence exactly. Bread machine designs vary in drum and heating element placement. Incorrect order can prevent proper rising or cause yeast to activate too early, resulting in a dense or collapsed loaf.
How long can I keep this bread and can I freeze it?
Keep at room temperature for 2-3 days wrapped in foil or a bread bag. Slice and freeze for up to 1 month in an airtight container. Thaw at room temperature or toast directly from frozen for 1-2 minutes longer than fresh.