BRUNCH BREAD

1/2 pound bacon, cut into 1-inch pieces
Vegetable oil
1 package active dry yeast
1/4 cup warm water (105 to 115°)
1/4 cup lukewarm milk (scalded then cooled)
1-1/2 teaspoons sugar
1 teaspoon salt
3 eggs
2-1/4 cups all-purpose or unbleached flour
1/2 cup diced Swiss or natural American cheese

Fry bacon until crisp. Drain, reserving bacon fat. Add enough oil to fat to measure 1/2 cup. Reserve bacon and fat-oil mixture.
Dissolve yeast in warm water in large mixer bowl. Add milk. sugar. salt, reserved fat-oil mixture. the eggs and 1-1/2 cups of the flour. Beat on medium speed 10 minutes. Stir in remaining flour with spoon until smooth. Cover; let rise in warm place until double, about 1 hour.
Punch down batter; gently work in cheese and reserved bacon until well distributed. Shape into ball; place in greased 8- or 9-inch pie plate or 9- or 10-inch ovenproof skillet. Let rise until double. about 1 hour.
Heat oven to 375': Bake 30 minutes. Remove from skillet; cool on wire rack.

1 loaf (12 slices)
*If using self-rising flour. omit salt.