The recipe makes 2 loaves of bread, 12 rolls, or 1 loaf and 6 rolls.
Bake at 375°F – 40 minutes for bread, 25 minutes for rolls.
- 6 slices bacon
- 1 can tomatoes
- 1 cup whole wheat flour
- 4-4 1/2 cups white flour
- 2 envelopes active dry yeast
- 2 tbsp brown sugar
- 1 1/2 tsp salt
- 1 tsp oregano
- 1 medium onion, chopped
- 1 egg (reserving 1 tbsp to brush on top of loaves)
- 2 tbsp butter, melted
- 1/2 cup chopped parsley
- sesame seeds
Cook bacon until crisp. remove from pan and crumble. Set aside.
Add canned tomatoes to bacon pan. Stir to break up and loosen browned bits from pan. Remove from heat and cool slightly.
Measure whole wheat flour, 1 cup white flour, yeast, sugar, salt, oregano, and onion into mixer bowl. Add tomato mixture and all but 1 tbsp of the egg. Mix to blend and then mix 2 minutes. Add 1 cup flour, mix about 1 minute, and then add another, mixing in just enough to make a soft dough.
Turn out onto a floured board and knead until it is smooth and elastic – about 10 minutes – adding only enough flour to keep it from sticking.
Place dough into a large greased bowl, cover, and let rise until doubled – about 45 minutes.
Divide dough in half. Roll into 16×8-inch rectangle. Brush with 1 tbsp melted butter. Sprinkle with half the bacon and parsley. Roll up from short end, form into loaf, and place in buttered loaf pan.
Repeat with second piece of dough.
- for rolls, cut roll into six equal slices and place on a greased cookie sheet.
Cover with a towel and allow to rise until doubled.
Place in a 375°F oven 40 minutes for loaves and 25 minutes for rolls. Remove from pans or cookie sheets to cool on racks.