Citrus-Kissed Southwestern Bac'n Cheddar Bread

This bread dough contains the Southwestern ingredients of cheddar cheese, cornmeal, onion, cumin, green chilies & pepper, and adds crumbled bacon plus a little grated orange peel.

Ingredients:

• 1 cup water
• 1 cup shredded sharp cheddar cheese
• 6 slices bacon, cooked crisp and crumbled
• 2 tablespoons canned chopped green chilies (from a 4-ounce can)
• 2 tablespoons finely chopped onion
• 2 tablespoons butter or margarine, softened
• 1/4 teaspoon freshly grated orange zest
• 3 1/2 cups bread flour
• 1/4 cup cornmeal
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/4 teaspoon freshly ground mixed or black peppercorns
• 2 1/4 teaspoons yeast
• Additional bread flour (about 1/4 cup), if needed

Directions:

Using a 1 1/2- to 2-pound size bread machine, add all ingredients (except yeast and additional 1/4 cup flour) to bread pan in order listed. Make a well in dry ingredients; pour yeast into well. Select "basic" setting and light or medium crust color. Close lid and start machine. Check dough during kneading stage; if dough sticks to sides of bread pan, sprinkle dough with some of the additional flour, 1 tablespoon at a time, as needed until dough no longer sticks. After bread is baked, remove bread to cool on rack. Cool at least 15 minutes before slicing.

Number of Servings: Makes 1 loaf; serves 12.

Notes from the Cook: You could use lemon zest instead of orange zest, if preferred.