In a little over two years, I've posted about 250 bread-related posts on my blog. Nearly 200 of those were original recipes. (Two. Hundred.) That's a LOT of bread recipes. Alright, some were crackers and flatbreads and quickbreads, and similar non-loafy things. But they're still in the bread family.
After that many loaves (and other shapes) of bread, you might think that I'd run out of ideas. That the proverbial well would run dry.
I'll admit that sometimes I have to give it some thought. What haven't I made lately? Is it time for an alternative flour? Should I play around with shapes?
But once I start brainstorming, I have at least two or three or more ideas. This time, it started with bacon. Yes, bacon. The universal cheater food that makes any dish an instant hit.
But it's not like I'm throwing bacon around willy-nilly. This is bacon bread. Or, more appropriately, Bacon!!! Bread.
Bacon wasn't enough, though. I wanted just a little more. Enter maple. To enhance the maple flavor even more, I added some maple extract. Drooling yet?
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About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.