Title: Berry bacon bread
 Categories: None
      Yield: 1 Servings
 
           Workbasket Recipes Part I:
           Today's installment is from
           -the November 1977 issue
           -including for your
           Culinary pleasure:
 
  Place yeast from hot roll mix into a large bowl. Stir in lukewarm
  water until yeast is dissolved. Stir in eggs, onion and bacon. Stir
  in flour from hot roll mix. Knead dough on a floured surface until
  smooth and elastic, about 10 minutes. Place dough into a bowl and
  grease top. Cover and let rise in a warm place until double in bulk,
  about 1 hour. Place dough on a floured surface and pat into a 9 inch
  square. Sprinkle cranberies on top of dough. Roll up dough jelly roll
  fashion. Place roll of dough seam side down into a greased 9x5x3 inch
  loaf pan. Cover and let rise in a warm place until double inbulk,
  about 30 minutes. Bake at 375 for 35 to 40 minutes, or until richly
  browned. Properly baked, loaf will sound hollow when thumped. Remove
  loaf from pan at once; cool on its side on wire rack. Cool loaf
  thoroughly before cutting into thin slices. Serve spread with butter.