Cracked Cauldron Spillings

Part III: Wherein we follow our Intrepid Entrepreneurs as they stumble and bumble towards the goal of opening a bakery in OKC while talking about baking and food. 

Saturday, July 24, 2004

Cheesey Bacon Bread

I have a variety of cheeses now with which to try to make a decent tasting cheesed up bacon bread.  I think the sharper flavored cheese will work best - Asiago, parmesan, extra sharp cheddar, perhaps even a bleu.  I now have them all, so I'll see what combination works best and stands up to the bread. 

And I've discovered a new bacon that has a truly deep and yummy flavor.  And it's a local bacon that costs 1/3 of what the previously preferred bacon costs. 

If I can cut prices while increasing flavor and quality, I'm all for it! 

So, I'm off now to bake breads.  Lots and lots of bacon breads.  With different cheese combinations.