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Stir together 2 cups flour and veast. Heat water and sugar, stirring to blend; add to flour-yeast mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Stir in bacon and more flour to make a moderately stiff dough. Turn onto lightly floured surface and knead until very elastic, 15 to 20 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides, Refrigerate up to 24 hours. Remove and punch down. Let rest 10 minutes. Divide dough into 6 equal parts; shape each into a 22-inch rope. Twist ropes together in pairs, sealing ends firmly Place on greased baking sheets; brush loaves with bacon drippings or oil. Let rise in warm place (80 to 85°) until doubled, about 1 hour. Bake in preheated 375' oven 45 to 50 minutes, or until done. Remove from sheets and brush with drippings.
TRIPLETT’S MU-LING CO.
CULPEPER, VA.
73.7%