Tuesday, March 6, 2012
I made this bacon bread once before, but I think it looks a lot prettier this time. I used an enamelled pan, for one thing. My cast iron skillet did a great job on the onions initially, but the iron made the onions turn green by the next day. Very weird looking. Secondly, you simply don't need as much liquid as the recipe calls for. I think I reduced it by about half a cup- I left out the water and used sugar rather than molasses. Over all, it was a big improvement. Third-party taste test says it's a winner.
I do stick with my reccomendation for salad as an accompaniment. That's arugula and roasted squash, with some kind of hard cheese that had no label on it. It's pretty nutty, like a parmesan or asiago, and a little smelly, but that could just be my fridge.