Dreadfully Delicious Cheese and Bacon Bread

So I've got this dreadfully delicious cheese/bacon bread I like to make for my morning breakfast at work and I wondered if it is possible to double a bread recipe so I bake two pans at a time. I know simply using twice the listed ingredients in some cookies is not as good as the single recipe. Toll house cookies wind up so salty as to be inedible the one time I tried that.

It's a yeast bread, heavily modified from the one I found on King Arthur Flour. The oven at 375°F from the article, I use 380°F. Make sure the oven really is at temperature.

Dreadfully Delicious Cheese and Bacon Bread
3 cups KA unbleached special bread flour
1 tsp instant yeast
1 tbsp + 1 tsp sugar
3/4 tsp salt
1/4 tsp powdered onion
1/4 tsp powdered garlic
1 1/2 tbsp butter
2/3 cup milk
1/3 to 1/2 cup water (depending on humidity)
1 heaping cup (4.5oz) shredded cheese (any type of cheddar)
4 oz (sorta) bacon
     I cut the sliced stuff as thin as possible and fry so it's sorta done. Do this first so it's room temp when you put it in the dough.

Mix dry ingredients, add butter, water and milk, stir to form a shaggy mass let sit for 15 minutes.

Knead until it's smooth and elastic, knead in cheese and bacon.

Place dough in a greased bowl, cover and let rise 1 hour.

Turn dough out, form into loaf, then put in baking pan (I line mine with parchment paper - works great).

Let it rise for an hour.

Bake for 25 minutes (or in my case 35 minutes). If the cheese is browning too fast tent lightly with aluminum foil after the first 15 minutes baking (never needed to, but that's in the instructions). An instant read thermometer should read 190°F.

The original recipe is on the King Arthur Flour website and called Cheddar Cheese Bread if you want to see what I started with.

Elena
(1/17/10)