*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Bacon strips -- chop coarse
    1                    Onion -- peeled, halved
                         -sliced 1/8 thick
    8                    Garlic Cloves -- chopped
      1/3   c            Pecans -- toasted, chopped
    1       t            Salt
    1       t            Black pepper -- ground coarse
    2       tb           Rosemary -- chopped
    2       tb           Cumin seed whole
    4       c            Bread Flour
    2 1/4   ts           Active Dry Yeast
    1                    Egg -- lightly beaten
      1/2   c            Swiss Cheese -- grated
      3/4   c            Water -- at 120 degrees
    1       tb           Cornmeal
    1                    Egg -- beaten with 1 tsp of
    In a large frying pan or skillet over medium heat, cook the bacon,
   onion and garlic until lightly browned and the bacon is crispy. Sir
   in the pecans, salt, pepper, rosemary and cumin seed. Set aside. In
   the work bowl of a food processor, using the plastic dough blade,
   combine 3 cups of the bread flour and the sauteed onion mixture. Add
   the yeast, egg and the swiss cheese and combine thoroughly. With the
   machine still running add the water slowly until the mixture begins
   to pull together and forms a ball. If the dough is 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. Remove the dough from the bag and punch down. Shape the dough
   into a round, placing the dough on a lightly greased baking sheet
   that has been dusted with the cornmeal. Make 3 or 4  decorative
   slashes into the top of the bread and brush with the egg glaze. Allow
   to rise again , in a warm draft free area until doubled, about 45
   minutes. Place the dough into a preheated 375 degree oven and cook
   for 35-40 minutes or until the bread is golden and the bottom sounds
   hollow when taped with your finger (or the dough registers 190
   degrees on an instant read thermometer). 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 rewarm,
   place the thawed bread, still wrapped in the foil in a 350 degree
   oven for 15-20 minutes. If reheated in this manner, the bread will
   retain it’s freshly baked qualities.
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