7 1/4 c. unsifted flour
3 tbsp. sugar
2 tsp. salt
1 tsp. coarsely ground black pepper
2 pkg. dry yeast
1 1/2 c. milk
3/4 c. water
1/2 lb. bacon, crisp cooked and crumbled
1/3 c. reserved bacon fat
1 egg (room temperature)

Mix 2 1/2 cup flour, sugar, salt, pepper and undissolved yeast. Heat milk, water and bacon fat to 120 to 130 degrees F. Gradually add to dry ingredients, beat 2 minutes at medium speed of mixer. Add egg and 1 cup flour. Beat at high speed 2 minutes. Stir in crumbled bacon and flour to make soft dough. On floured board knead 4 to 5 minutes. Divide dough in half. Shape into 2 loaves. Place in 2 greased 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans. Cover. Let rise in warm draft-free place until doubled, about 45 minutes. Bake at 375 degrees for 30 minutes or until done. Remove from pans, cool on racks.

Great for brunch with eggs or with lettuce and tomato and mayo sandwiches!