Bacon Pizza Bread

1¾ tsp yeast

1½ cups 2% milk, warmed to room temperature

4 cups unbleached flour

1½ TBSP gluten

1 package spaghetti sauce mix (the dry mix, not the sauce)

¼ cup medium salsa

½ tsp white pepper

¼ tsp cayenne pepper

¾ tsp smoked paprika

1 tsp dark chili powder

2½ TBSP garlic powder

1 tsp onion powder

½ cup chopped sweet onion

2 TBSP sugar

3 TBSP butter, room temperature

1½ TBSP buttermilk powder

1½ cup shredded cheese

1 package bacon bits

Make this in the oven, not in the bread machine.

• Put yeast and warm milk in the mixing bowl. Let it set for 5 minutes.
• Add flour, salt, spices (including packaged mix) and butter. Mix at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add most of the cheese and mix until combined.
• Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, two hours or so.
• Turn bread to a well-floured board or counter. Divide according to your whim for bread pans or smaller loafs. Coat pans with oil. Place dough in pans, and turn over so tops are also oiled.
• Cover dough with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 hour or so.
• Put oven rack in middle position and preheat oven to 400°F.
• Brush each loaf with egg, then sprinkle a little cheese down center of loaf.
• Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to an hour.