Dill, bacon, olive oil, roasted garlic sourdough bread.

The fam's favorite bread so far.  All gone already.

I have a problem. Admitting that you have a problem is the first step to recovery, right?

So here I am, 7 weeks after giving birth to a wonderful baby boy...and I have 12 loaves of bread in various stages of becoming tasty, crusty goodness.

I am not a professional. I do not have one of those nice ovens that will fit all this bread. I have no couche for the insanely wet rosemary potato bread other than the piece of thin natural linen that I picked up at the fabric store for half off. I have to bake loaves 3 at a time, part of the time on a half sheet pan, so that they all get done at the right times.

The smell wafting through my house, though...heaven. Really. The smell of bread baking makes up for the hours of hard work I've put in over the last 24 hours.

Really, the hardest part was making the dough last night. My husband works second shift, meaning he's gone from about 2:30 until about midnight, so during the time I was mixing up doughs I had both kids to take care of, some laundry to do, dishes to keep up with, and dinner to make for Rinoa and I. Not only did I get everything done, but I figured I'd have time to do not only the baked potato and rosemary potato breads that I planned to take to Christmas as gifts, but also a loaf or two of real gingerbread to have with lightly sweetened whipped cream.

I think I've renewed my confidence in my ability to successfully multitask. I quit baking while I was pregnant because I was afraid that I wouldn't be able to spend enough time with my daughter after having the new baby and that she'd be forever scarred by my inability to play with her constantly. I can't believe I thought that now, but pregnancy does strange things to you. I now know that I can do my baking, which is something I do for myself as much as to provide my family with the best food possible, and still not neglect my family.

I have to admit that this crazy baking spree was most likely not the best way to reacquiant myself with my rational mind.

I'll share pictures when I'm done. Just thought I'd share my brain today. :)

We used to buy a sourdough bread that had Jalapeno and Cheese in it that we really liked. When I saw in bread books formulas for Bacon and Cheese I thought why not Jalaneno, Bacon , and Cheese? I was right on track with that question as the bread really does taste great. Here is a picture of the finished bread.

And a picture of the crumb.

The bread got really good reviews at work. You can read how I made it here. http://oakflatsourdough.homeunix.com/index.php/2009/Bread/jalapeno-bacon-and-cheese.html

Posted on www.evilshenanaigans.com  4/8/2009

I am a bacon devotee.  I'm not sure if you have noticed, but I love the stuff!  That's why when I was challenged to create a sweet and savoury bacon muffin I jumped at the challenge!

But, this is a tale of sadness, regret, but eventual triumph! 

Two months ago, on a cold January evening, I was contemplating new ways to use bacon in my baking when my husband asked, "Can you make a bacon cupcake?"  A cupcake?  No, not that, never that.  However, a muffin I could do!  So, off to research.  I formulated a recipe with a brown sugar crumble and gave it a whirl.

They tasted great, but looked about as pretty as homemade soap.  Not a shining moment for me, but I moved on.  Next I tried no crumble and more maple.  They were far too sweet and had the texture of sticky cornbread.  BLEH!   Long story short (too late, right?), after a few more failures I struck the right balance of salty and sweet in a tender, bulging muffins!  It is this that I present to you, the perfect brunch bread. .. Maple and Bacon Muffins!   

Maple and Bacon Muffins   Yield 1 dozen

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon kosher salt
4 slices bacon, cooked crisp and crumbled
1 cup milk
2 eggs
1/2 cup vegetable oil
1/4 cup real maple syrup

Heat the oven to 400 F and line a 12 cup muffin pan with paper liners, or grease and flour the pan well.

Mix the flour, baking powder, sugar, and salt well.  Mix in the crumbled bacon.

In a separate bowl mix the milk, eggs, oil, and maple syrup.

Make a well in the center of the dry ingredients and pour the wet ingredients into it.  Fold gently until the dry ingredients are wet.  It will be lumpy.

Scoop into the prepared pan and bake for 20 minutes.

Serve warm.

Also known as Baguette aux lardons.

COMMENTARY: Well I bit the bullet on Day 10 and decided that doubling or no, I would use the leftover starter from General Chaos' morning feeding or die trying!

Bacon Bread

This is a variation of the Bread with Olives recipe. The whole recipe is reproduced here (including identical steps), so you don't have to go back and forth between both of them.

I'm baking this one tonight, so I'll make a nice braid and post the photo later.