Walnut Bacon Bread Recipes

BACON DATE BREAD

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add green onions to drippings; cook and stir over medium-high heat until tender, 1-2 minutes. Cool slightly., In a large bowl, whisk flour, baking powder, sugar, salt and cayenne. In another bowl, whisk eggs, sour cream and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1 cup cheese, dates, bacon and green onions (batter will be thick)., Transfer to a greased 9x5-in. loaf pan; sprinkle with remaining cheese. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

OVEN ROASTED BRUSSELS SPROUTS WITH BACON, CRANBERRIES AND WALNUTS

Steps:

• Preheat oven to 375ºF.
• Clean and trim Brussels sprouts and cut them in half.
• Add Brussels sprouts to a cooking tray and drizzle extra virgin olive on top. Season with salt and pepper and toss using your fingers to coat evenly. Bake for 25-30 minutes until Brussels sprouts are tender.
• Meanwhile, cook bacon strip until just short of crispy and transfer to a plate covered with paper towel. Keep the bacon oil!
• Add walnuts to the bacon oil and cook on medium heat for 2-3 minutes, until walnuts are golden brown. Add walnuts to the plate next to the bacon.
• Chop bacon into bite size pieces and toss in a bowl together with walnuts, dried cranberries and Brussels sprouts (and maple syrup). Season with salt and pepper and serve.

WALNUT WHEAT BREAD

Steps:

• In a large bowl, combine 3/4 cup all-purpose flour, whole wheat flour, walnuts, brown sugar, butter, yeast and salt. In a saucepan, heat water, yogurt and butter to 120°-130°; stir into flour mixture. Add enough of the remaining all-purpose to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a 15-in. rope. Place the ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 23-28 minutes or until golden brown. Remove from pan to cool on a wire rack.

BACON WALNUT BREAD WITH HONEY BUTTER

Steps:

• Preheat oven to 325°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk cream, salad dressing, eggs and honey until blended. Add to flour mixture; stir just until moistened. Fold in walnuts and bacon bits. , Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely., In a small bowl, beat honey butter ingredients. Serve with bread.

WALNUT GLAZED BACON

Steps:

• In a small bowl, combine the walnuts, brown sugar and flour. Place bacon on a greased broiler pan; sprinkle with walnut mixture. Bake at 350° until golden brown, 25-30 minutes.

WHISKEY AND BACON BANANA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 5 mini loaf pans with cooking spray.
• Place bananas, vanilla extract, banana extract, and whiskey-honey liqueur into the work bowl of a stand mixer and mix well. Transfer banana mixture to a bowl. Beat butter, sugar, eggs, and bacon drippings in a clean bowl using stand mixer until butter mixture is fluffy, about 3 minutes. Stir banana mixture into butter mixture.
• Place bacon slices into a food processor and pulse until finely chopped. Mix bacon into moist ingredients. Combine flour, baking soda, salt, and baking powder on a large paper plate and use paper plate as a funnel to add flour mixture to moist ingredients in mixer bowl; beat until batter is thoroughly combined. Pour batter into prepared mini loaf pans.
• Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean or with moist crumbs, about 45 minutes.

WALNUT BACON BREAD

Steps:

• In a large bowl, combine the biscuit mix, milk, eggs, onion and pepper sauce just until moistened. Stir in the cheese, bacon and walnuts. Spread into a greased 9x5-in. loaf pan., Bake at 350° for 48-52 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

SWEET AND SALTY BACON AND NUTS

Steps:

• Preheat the oven to 325 degrees F. Cook the bacon over medium heat in a large skillet until brown and crisp, 8 to 9 minutes. Remove the bacon using a slotted spoon and drain on paper towels. Pour 1/4 cup of the bacon fat on a heavy rimmed baking sheet and spread evenly.
• Beat the egg white and salt until just foamy using a whisk in a medium bowl. Gradually add the sugar and beat until just blended. Add the almonds, walnuts and cayenne pepper. Toss until the nuts are coated.
• Spread the nut mixture in a single layer on the baking sheet. Bake until the nuts are crisp and brown, about 35 minutes, turning and stirring the nut mixture with a metal spatula every 10 to 15 minutes. Cool for 2 hours.
• Transfer the nut mixture to a bowl; add the bacon pieces and toss to blend. This recipe can be prepared 1 day ahead and stored in an airtight container in the refrigerator.

WALNUT BACON BREAD

Steps:

• In a large bowl, combine the biscuit mix, milk, onion and pepper sauce just until moistened. Stir in cheese, bacon and walnuts. Spread into a greased 9-in. x 5-in. x 3-in. loaf pan.
• Bake at 350 degrees F for 48-52 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.