We used to bake this loaf only on special occasions. We'd get so many orders we ran out of bacon—and many of the orders were from our own crew. To call it a "staff favorite" is an understatement. It's a staff staple.
Made with organic flour using our base recipe for Farm Bread, plus Nueske's Applewood Smoked Bacon and Tellicherry black pepper. Every bite has a little tang from the farm bread's natural sour starter, a bit of smokey meatiness from the bacon and a nice kick of spice from the black pepper.
As far as serving suggestions I leave that to your imagination. For me it's toast and butter, full stop. I'm sure it makes great sandwiches too—a fried egg sandwich, a totally indulgent BLT, or an outrageously good grilled cheese with cheddar or fresh goat cheese all come to mind—but I've never had a loaf around long enough to try. And if you're really, really patient, it would make amazing croutons, too.
Heat the bread when you're ready to eat. Click here for instructions.