This week for the Bread Baker's Apprentice Challenge I made Casatiello. Casatiello is an Italian version of brioche. It's usually made with salami and provolone. I'm not much of a fan of either so I decided to make another version suggested: bacon and cheddar.
Using bacon allowed me to cut down on the amount of butter used. I was able to replace 8 or the needed 12 tablespoons with bacon drippings. It made for a very flavorful bread. The bread is delicious on its own, but when used as the bread for an egg in a hole it becomes a breakfast dreams are made of.