Potato-Bacon Batter Bread with Caramelized Onions

Adding potatoes to bread adds moisture and creamy texture, bacon adds saltiness, and caramelized onions contribute sweetness. All together, these flavors make for one delicious bread that's brilliant together with roasted meat or a substantial dinner salad.

Ingredients

• 6 slices bacon, chopped
• 1/2 cup chopped onion (1 medium)
• Cornmeal
• 1 cup warm milk (105 degrees F to 115 degrees F)
• 1 package active dry yeast
• 1/3 cup butter, melted
• 1 egg
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1 cup mashed potatoes* at room temperature

Directions

1. In a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Transfer 2 tablespoons of bacon drippings in skillet to a small bowl; set aside. Discard all but 2 tablespoons of the remaining drippings from skillet.
2. Cook onion in hot drippings in skillet over medium heat about 6 minutes or until dark brown. Remove from heat; set aside.
3. Brush the reserved bacon drippings over the bottom and sides of a 2-quart square baking dish. Sprinkle bottom and sides of dish generously with cornmeal; set aside.
4. In a large mixing bowl combine warm milk and yeast; let stand until mixture is foamy. Add butter, egg, salt, and 1 cup of the flour. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Using a wooden spoon, stir in the remaining 2 cups flour, the bacon, onion, and mashed potatoes until a soft, sticky batter forms.
5. Transfer batter to the prepared baking dish. Cover; let rise in a warm place until double in size (about 40 minutes).
6. Preheat oven to 375 degrees F. Bake for 45 to 50 minutes or until loaf is golden brown. Cool in dish on a wire rack for 10 minutes. Remove bread from dish. Serve warm or cool completely on wire rack.

TIP: For 1 cup mashed potatoes, cook 2 small peeled and quartered red or russet potatoes (12 ounces total) in lightly salted boiling water for 15 to 20 minutes or until very tender; drain well. Use an electric mixer or a potato masher to mash potato. Or use 1 cup leftover mashed potatoes or refrigerated mashed potatoes.

TO MAKE AHEAD: Place cooled bread in an airtight container or wrap tightly in plastic wrap. Store in the refrigerator for up to 2 days. To freeze, place cooled bread in an airtight container or resealable freezer bag; freeze for up to 2 months. Thaw wrapped bread in the refrigerator.