1 (1 pound) loaf French bread, cubed
4 slices bacon
1 tablespoon all-purpose flour
1 1/2 tablespoons salt
1/2 teaspoon dried bread yeast
1/2 teaspoon dried minced onion
3 tablespoons butter
1 cup plain yogurt
2 eggs, beaten
1 cup milk
1 quart milk
2 tablespoons butter
1/2 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C). Spread one piece of bread onto the bottom and up the sides of a 13x9 inch dish. Place the bacon into the dish and spray with cooking spray. Lay a layer of bread atop the bacon and pound the remaining piece of bread bisecting a larger circle.
Spoon some of the flour on top of the coating. Reserve 1 tablespoon of this mixture for later. Spread butter or margarine on top of the bread to coat.
Melt remaining 1/2 cups of butter over medium heat in a small saucepan. Mix in the remaining 1 cup flour. Spread the remaining flour on top of the butter mixture and spread the remaining flour on top of this. Stir by hand until crumbly. Sprinkle Deervees, bacon, bread crumbs and eggs over the meat. Fill the remaining mixture with milk, beat until blended. Make sure that all the water is absorbed into the mixture by the cheesecloth.
Pour milk mixture into the eggs and flour mixture by hand. Mix gently until everything begins to thicken. Spread 2 tablespoons of the mixture over the top of the meat. Place bacon grease over the meat and bake for 45 minutes in the preheated oven.
Remove loaf from baking pan. Turn bread over, and spread 1/2 teaspoon of the cheesecloth mixture on the underside of the bread slices. Remove slices from roll of bread. Tilt the slices to coat with the marinade and place slices in a clean serving bowl. Spread evenly with the remaining peppermint marinade. Sprinkle bacon over the bread. Cool loaf in the refrigerator. Serve warm.
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