Bacon jalapeno scallion bread

What a great Memorial Day weekend thus far - I was blessed to be able to visit with 8 of my nieces and nephews (there are more), one set of in-laws (there are more), and 6 grand-nieces and nephews (there are more) yesterday.  Food, fun, stories and lots of love.

Icing on the cake, I was sent home with a glorious armful of fresh-from-the-garden scallions and pearl onions.  GOT to use them now, but I am not leaving the house today, and working with what's here in the pantry.  This came out great.  My only regret  - I have no cheese or avocado - but there's always next time!  This is a basic white bread recipe reworked with the applicable additions.

THE RECIPE

 5-6 slices bacon, preferably thick black pepper smoked, crisp, fat reserved

1 t granulated white sugar
1 t sea salt
1 Cup warm water, 110°F
1 packet active dry yeast

2 large jalapeno peppers, thinly sliced
5 - 6 scallions, thinly sliced, bulbs and leaves

4 Cups sifted all-purpose or bread flour, plus more for kneading
1 T olive oil

1 egg + 1 T water scrambled together, for egg wash

Butter, for topping, approx. 2 T or go nuts

THE PREP

Cook bacon until crisp; reserve the fat, and chop the bacon finely.  Use the bacon fat to soften peppers, then scallions, over medium heat for 3-4 minutes.

Stir sugar and salt into warm water and sprinkle yeast over the mixture.  After approximately 10 minutes, the surface should be bubbly and frothy.

Sift flour into a mixing bowl.  Add olive oil and remaining ingredients.  Stir until a rough dough is achieved.  Knead on a floured surface, adding more flour as needed, until smooth and elastic, +/- 6 minutes.  Turn out into an oiled mixing bowl, cover with a towel and allow to rise until doubled, approximately 60 minutes.

First rising.  Click for larger image.

Turn dough out and punch down; set into a buttered and floured single loaf pan (9" X 5") and allow to rise an additional 35 - 40 minutes until just over the top of the pan.

Ready to go - click for larger image.

Preheat oven to 375°F.

Brush the loaf with egg wash.  Bake approximately 45 minutes.  After 20 minutes slit the top of the bread with a sharp knife, brush with butter and finish until the bread sounds hollow when tapped.  Remove from the pan and cool over a wire rack.

Voila!  Buttery goodness.  Is there any prosciutto in the house?  Click on image for larger view.