Recipe: Manna Bread (yeast rolls using onion soup mix, bacon and beer) (1970's)

MANNA BREAD

"This bread recipe came from Better Homes and Gardens magazine, November 1970. It's from a woman who won a contest with this recipe. I saved it all these years. I think it's a winner. It's something I make for special occasions."

2 envelopes active dry yeast
4 cups all-purpose flour, divided use
1/4 cup dry onion soup mix (such as Lipton)
8 slices bacon
1 (12 ounce) can beer (1 1/2 cups)
1/4 cup milk
1 tablespoon granulated sugar
2 tablespoons butter, melted
2 tablespoons yellow cornmeal

In mixer bowl, combine yeast, 1 3/4 cups flour and onion soup mix; set aside.

Cook bacon until crisp; drain, reserving 2 tablespoons of the drippings. Crumble bacon and set aside.

Combine beer, milk, sugar and reserved drippings in a saucepan; heat just until warm (mixture will appear curdled).

Add the beer mixture to dry ingredients in mixer bowl. Beat at low speed with electric mixer for 30 seconds, then increase speed to high and beat for 3 minutes.

Stir in crumbled bacon and enough of the remaining 2 1/4 cups flour to make a moderately stiff dough. Knead until smooth and elastic. Place in a greased bowl, turning once to grease the dough's surface. Cover loosely. Let rise in a warm place until almost double in size, 40 to 50 minutes.

TO SHAPE AND BAKE:
Punch dough down. Shape into 16 rolls. Arrange rolls in two 9-by-1 1/2-inch round baking pans.

Brush tops of rolls with melted butter; sprinkle with cornmeal. Cover lightly; let rise until almost double in size, about 25 minutes.

Preheat oven to 375 degrees F.

Bake rolls 20 minutes or until golden.

Makes 16 rolls
From: Better Homes and Gardens magazine, November 1970
Source: Brenda Finley to The St. Louis Post-Dispatch, June 13, 2007