2 pkgs dry active yeast
½ cup warm water (110 degrees F)
¾ cup sugar
¾ cup bacon grease
2 teaspoon salt
1 cup hot chunky salsa
1 cup medium Concaso cheese dip
8-9 cups all purpose flour
No nutrition information available
Preheat oven to 350 degrees F
Stir yeast into warm water and ¼ cup of the sugar. Proof until foamy.
Using a bread hook on a stand mixer, mix the remainder of the sugar, 2 eggs, salt bacon grease,Concaso dip, and salsa. Mix in proofed yeast.
Add flour 1 cup at a time until dough pulls away from the sides. Turn out onto a floured surface and knead until dough is smooth and elastic, about 5 minutes. Adding a little flour at a time to prevent sticking.
Place in a greased bowl and flip to coat the dough. Cover with a moist towel, place in a warm area and let rise until double in size.
Coat 2 6 x10'inch bread pans with butter or non stick spray. When dough has doubled in size, punch down and divide the dough in half. Place in the prepared bread pans. Cover and let rise until they double in size
Whip 1 egg and wash the top of the loaves. Bake 50-60 minutes until they sound hollow.