Honey Mustard Bread

I just made the most awesome bread. 

We've eaten half the loaf just for snacking but made sure to save enough for some sandwiches. Just the thought of  making some ham and cheese sandwiches out of this makes me excited. It's the simple things!

The top of mine is a little flatter than it would have been because I couldn't decide between loaf pans or just cooking it in my dutch oven and kept fiddling with it.
Still....turned out wonderful!

Linked with Sunflower Supper Club:  Weekend Potluck
Rattlebridge Farm:  Foodie Friday

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Honey Mustard Bread

1/2 cup warm water
1 pkg dry yeast or 2 1/4 tsp
1 tsp sugar
1 cup room temp. milk
1 tsp salt
1/4 tsp fresh cracked pepper
2 tsp dried thyme
1/4 cup honey
3 tbsp coarse mustard 
3 tbsp olive oil
1/2 cup wheat flour
3 1/2-4 cups white flour 

In your mixing bowl, stir together water, yeast and sugar. Let sit 10 minutes or until foamy. With mixer on low, add milk, salt, pepper, thyme, honey, mustard and oil.

With mixer still on low, add wheat flour, then 3 1/2 cups of the white flour, 1/2 cup at a time. Using the dough hook, mix/knead on low for 5-8 minutes. Towards the end of mixing time, add more flour as needed until your dough forms a ball and pulls away from the sides of the bowl. If you don't have a mixer with a dough hook, you can knead it on a floured counter top adding flour as needed, until dough is smooth and elastic.

Place dough into a greased bowl turning over once to grease both sides. Cover with a kitchen towel and let rise 1 hour or until doubled. Punch dough down; flour hands and counter top, then form dough into a ball. Place in a greased dutch oven, sprinkle lightly with flour and cover with a kitchen towel. Let rise another 1 1/2 hours or until doubled.You could also form into loaves and place in 2 greased loaf pans.  Bake in a preheated 350* oven for 35-40 minutes or until bread sounds hollow when tapped.

Bacon Jam

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I came across this recipe quite awhile ago and instantly knew I wanted to make it.

I mean, how can you go wrong...Bacon Jam?!

IT IS SO GOOD!

We had it on Panini's yesterday and the entire family loved it. 

Can't wait to put it on a burger or serve it with chicken.

Just in case you're wondering, this is what was on the panini.

Two different types of cheese. I used Havarti on the top of the ciabatta bun, followed by 2-3 slices of sun-dried tomato turkey, pepperoncini slices, dill pickle slices, and sliced onion. On the bottom bun I put down a layer of bacon jam, followed by some basil pesto and a small drizzle of good balsamic vinegar and then a layer of cheddar cheese. Put it together and brush will olive oil, then onto the panini maker.

It was perfect. 

Kuddos to Dax Phillips for the bacon jam recipe.

Linked with Weekend Potluck and Foodie Friday.

Bacon Jam

1 lb of good bacon, cut into pieces

1 tbsp unsalted butter

1 large onion, diced

4 cloves of garlic, minced

1 tsp salt

1 tsp cracked black pepper

1 tbsp Sriracha sauce

1/2 tbsp Hungarian paprika

1 tsp cayenne pepper (I only used about 1/3 tsp)

1 tsp mustard powder

4 tbsp maple syrup

1 cup of strong coffee (I used 3/4 cup coffee and 1/4 cup water)

3 tbsp apple cider vinegar

1/4 cup of light brown sugar

Begin by heating a large cast iron skillet on medium heat. Add the sliced bacon pieces, and begin cooking this, rendering all of the fat, and cooking just until slightly crisp, but not super crispy. This will take about 10 minutes or so. During this time, prepare the rest of the ingredients.

When the bacon is cooked, remove with a slotted spoon onto some paper towel to remove any excess fat. Pour off most of the bacon grease, reserving for a later use. Return the skillet back to the heat and add the tablespoon of butter. Toss in the onion and garlic, and let them begin to sweat, cooking on medium heat for about 5 minutes, stirring along the way.

When the onions and garlic are cooked, add the salt and pepper, along with the brown sugar. Give a good stir, letting the sugar begin to melt away into the onions. After a couple of minutes, add the remaining ingredients and let it come to a boil. Toss in the bacon, stir, and add this to a slow cooker, on low heat, for 3 hours.

After a few hours in the slow cooker, place the mixture into a food processor and pulse down for your desired consistency. I like mine to have some recognizable bacon pieces, but pieces that are not extremely big, almost like bacon bit consistency. Return the mixture to a sauce pan, and cook on medium heat until most, if not all of the liquid evaporates, leaving you with a jam like consistency.

Store in a sealed container for up to three weeks, if it lasts that long.

Source: Tasty Kitchen by Dax Phillips.