*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads                           Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Strips Bacon -- drained and
                         -coarsely chopped
                         -NOTE: reserve drippings
    1       md           Onion -- peeled, halved and
                         -sliced 1/8 thick
    2       tb           Olive Oil
    4                    Garlic Cloves chopped ormore
    1       t            Salt
    1       t            Black Pepper -- coarsely ground
    3                    Roasted Red Peppers -- seenote
      1/2   c            Nicoise Olives, halved,pittd
    2       tb           Rosemary -- fresh, chopped
    4 1/2   c            Bread Flour -- divided
    2       pk           Active Dry Yeast
    2                    Eggs -- beaten
    1       c            Parmesan Cheese -- grate fresh
    1       c            Water -- heat to 120F degrees
                         -----GLAZE ETC-----
    1       tb           Cornmeal -- for cookie sheet
    2       tb           Butter -- melted
   :       Seenote; lightly spray a ripe red pepper with
   release spray and rub it around with your finger to
   coat the entire surface. Roast the pepper directly in
   the flames of a gas stove, turning them with tongs
   until the entire outside of the pepper is blackened.
   You do not want to cook the peppers too much so do
   this as quickly as your range will allow. You can also
   do this under a broiler, on the grill or with any type
   of blowtorch, but my range is more handy..
   :       In a large frying pan or skillet, cook the
   bacon over medium heat until browned and crispy.
   Remove the bacon, drain on paper towels and coarsely
   chop. Set aside. Add the onion to the reserved bacon
   drippings along with the olive oil. Stir to coat the
   onions evenly with the oil. Cook over medium heat,
   stirring occasionally, until the onions are a golden
   brown, about 20 minutes. NOTE: in this prior step it
   is important that the onions get browned and that most
   to all of the liquid is fryed out.
    Add the garlic and cook for 5 minutes more. Stir in
   the salt, pepper, roasted red peppers, black olives
   and chopped rosemary. Stir in the crumbled bacon. Set
    In the work bowl of a food processor, using the
   plastic dough blade, combine 3 1/2 cups of flour and
   the sauteed onion/red pepper mixture. Add the yeast,
   eggs and the parmesan cheese and combine thoroughly.
   With the machine still running, add the water slowly
   until the mixture begins to pull together and forms a
   ball. Note: that is “begins to pull together”, this
   will not be a rounded ball of dough. If the dough is
   too sticky, add the remaining flour 1/4 cup at a time.
   Process until the dough cleans the sides of the work
   bowl, then knead for approximately 1 minute longer.
   The dough should be smooth and elastic and bounce back
   when pressed with your finger. Place the dough into a
   lightly oiled freezer type plastic bag, and put in a
   warm place to double in volume, about 1 hour.(1 gallon
   bag for each loaf, freeze one, and continue with the
   other.) Remove the dough from bag and punch down,
   shape the dough into two oblong loaves, and place on a
   lightly greased baking sheet that has been dusted with
   the cornmeal. Make 3 or 4 decorative slashes in the
   top of the bread and brush with the melted butter.
   Allow to rise again, in a warm, draft free area until
   doubled, about 45 minutes. Place the dough into a
   preheated 375F degree oven and cook for 35-45 minutes
   or until the bread is golden and the bottom sounds
   hollow when tapped with your finger. Place the bread
   directly on a wire rack to cool. This bread freezes
   well for 2-3 months if tightly wrapped. To serve,
   defrost overnight in the foil. To warm, place the
   thawed bread, still wrapped in foil in a 350 degree
   oven for 15-20 minutes. If reheated in this manner,
   the bread will retain its freshly baked qualities.
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