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Bacon and Hash Browns Breakfast Bread
Note: The flour must be measured as sifted. Sift the flour into a measuring cup over a plate or bowl and measure out six cups as you pour each one into a large mixing bowl. Do not scoop out 6 cups of flour from your canister and then sift. This recipe only works with sifted flour. If you don’t, you will end up with very dense bread.
Yield: Serves 16 1x
Prep: 20 minsCook: 1 hourTotal: 1 hour 20 minutes
Units:
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Ingredients
- 3 tablespoons butter, divided
- 3 tablespoons extra virgin olive oil, divided
- 1 cup sliced scallions
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1 small jalapeno, seeded and minced
- 1 tablespoon garlic, minced
- 3 ounces al fresco uncured pre-cooked chicken bacon, chopped into 1/2 inch pieces
- 3 cups Simply Potatoes Hash Browns
- 6 cups all-purpose sifted flour, see note
- 2 1/2 tablespoons baking powder
- 1 teaspoon table salt
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 1/4 cup granulated sugar
- Butter for loaf pans
- 2 cups sharp cheddar cheese, shredded
- 2 12–ounce bottles of any beer (we used a light wheat beer)
- 6 tablespoons butter cut into 12 pieces
Instructions
- In a large skillet or sauté pan, melt two tablespoons of butter in two tablespoons of the oil over medium high heat.
- Add scallions, red bell pepper, green bell pepper and jalapeno and sauté for four minutes.
- Add garlic and bacon and sauté for two minutes.
- Add remaining butter and olive oil and once melted, add shredded potatoes. Take a wide flat spatula and flip over so the newly added potato faces down down. Fry for ten minutes flipping the mixture about every two minutes.
- Remove from heat and cool completely to room temperature by spreading out onto a sheet pan in a single layer to cool quickly.
- As stated in my note, this next step is crucial to the finished bread. The flour MUST be sifted and measured as sifted.
- Scoop out flour into a sifter with a one cup measuring cup over a plate. Sift flour into the cup letting the excess spill onto the plate. As you fill each cup, even out the top then pour into a large mixing bowl. On the last cup, gather the excess from the plate and measure out the last cup.
- Sift in the baking powder, salt, garlic powder, cumin and sugar. Then take another large bowl and sift the whole mixture back into another large mixing bowl. I know this seems like a lot of extra work but it is necessary to achieve a bread that is not hard and dense.
- Butter two 9X5 loaf pans and preheat oven to 350 degrees F.
- Take the now cooled hash browns and spoon in a few spoonfuls into the flour and gently toss them with your hands to coat. Keep doing this with all of the hash browns.
- Then do the same thing with the shredded cheese, being gentle as you mix and fluff.
- Pour in the two bottles of beer and with a large wooden spoon, gently reach down the bottom and fold the mixture onto itself. Keep turning the bowl and folding the mixture over the top until combined. Do not over mix and in fact, a little under mixed is better.
- Gently scoop the mixture into both pans equally but do not press down and do not smooth the top. Gently coax the dough to the corners.
- Take the 12 pieces of butter and dot the top of each loaf.
- Immediately place in the oven and bake for exactly one hour, no longer.
- If they are not brown enough, place under the broiler for a minute or so to brown.
- As soon as you can, invert the dough out into your oven mitted hand and gently flip back upright onto a cooling rack where you will cool completely before slicing.
- Once cool, cut with a serrated knife and grill in a little butter or toast then butter. Great served with eggs.
- Wrap up and refrigerate any unused bread.
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