Saturday, July 24, 2004
I have a variety of cheeses now with which to try to make a decent tasting cheesed up bacon bread. I think the sharper flavored cheese will work best - Asiago, parmesan, extra sharp cheddar, perhaps even a bleu. I now have them all, so I'll see what combination works best and stands up to the bread.
And I've discovered a new bacon that has a truly deep and yummy flavor. And it's a local bacon that costs 1/3 of what the previously preferred bacon costs.
If I can cut prices while increasing flavor and quality, I'm all for it!
So, I'm off now to bake breads. Lots and lots of bacon breads. With different cheese combinations.