MAIN ARTICLE:
Bacon, Herb and Cheese Bread
4 1/2 cups all-purpose flour, divided
2 envelopes Fleischmann’s RapidRise Yeast
1 1/2 teaspoons Spice Islands Italian Herb Seasoning
1 1/4 teaspoons salt
1 clove garlic, minced
1 1/4 cups water
1/4 cup oil
2 eggs
2 cups (8 ounces) shredded cheese blend (cheddar Jack, cheddar mozzarella, etc.)
6 to 8 slices bacon, cooked and coarsely chopped
Combine 1 1/2 cups flour, undissolved yeast, Italian herb seasoning, salt and garlic in a large mixer bowl.
Heat water and oil until very warm (120° to 130°F); gradually add to flour mixture. Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat for 2 minutes at high speed. Stir in 1 cup cheese and remaining flour to make a stiff batter.
Spread batter on greased 15-by-10-inch jellyroll pan or rimmed baking sheet with at least 1-inch sides. Sprinkle with remaining cheese; top with bacon. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 375ºF for 25 to 30 minutes, or until done. Cover loosely with foil during last 5 to 10 minutes of baking if cheese begins to overbrown. Remove from pan; cool on wire rack. Serve as strips or squares, or slice and use for sandwiches.
