Chef Dan Wilson's Virtual Table

1/3 Cup Sugar

1/2 Cup Rendered Bacon Grease

1 t Salt

1 1/2 C warm water

6 Cups King Arthur Bread Flour

   1. Put a pound of bacon on a wire rack with tinfoil underneath to catch the rendered grease. Bake at 400 degrees for 20-30 minutes until the bacon is stiff and most of the fat has rendered.
   2. Finely chop bacon. Reserve 1/2 cup of rendered bacon oil for bread. Save rest for something yummy.
   3. Combine All ingredients into a stiff batter.
   4. Grease a large metal bowl and stick batter in. Turn over to coat dough with oil.
   5. Cover with foil and let stand at room temp overnight.
   6. Next morning punch down dough by folding over on itself to remove gas buildup.
   7. Divide into 3rds and fold each piece over on itself repeatedly to form a smooth skin on one side.
   8. Grease 3 loaf pans and put in each piece with smooth skin up.
  9. Sprinkle with rock or sea salt and cover with greased wax paper.
  10. Let stand at room temp for 4 or 5 hours (until the dough doubles)
  11. Preheat oven at 350 and put in a large skillet of water at bottom of oven (helps retain moisture)
  12. Bake at 350 for 30-35 minutes. Bread should temp at 190-200 when done.
  13. Coat top of each load with melted butter. Let stand on wire rack for 1 hour or as long as you can take it. (I sometimes eat it while it is so hot it burns my fingers. I know it is wrong and I don't care!)