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Paramedics FT/PRN - Wilson County ESD #3 is a 911 Provider seeking Paramedics for 12 and 24 hour shifts. We operate Frazer Units using modern technology to include Life Pak 15, Lucas 2, Pentax Airway System, EPCR and Aggressive Protocols.  We offer Holiday Pay, Health Benefits and competitive pay. To apply please visit our office, 111 State Highway 123 North, Stockdale, to inquire call 830-996-3087, or email your resume to barbara.duncan@wcesd3.com.
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Special Section


Bacon, Herb and Cheese Snack Bread


Bacon, Herb and Cheese Snack Bread


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December 5, 2012
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4 1/2 cups all-purpose flour
2 envelopes Fleischmann’s RapidRise Yeast
1-1/2 teaspoons Spice Islands Italian Herb Seasoning
1-1/4 teaspoons salt
1 clove garlic, minced
1-1/4 cups water
1/4 cup oil
2 eggs
8 ounces (2 cups) shredded cheese blend (cheddar Jack,
cheddar mozzarella, etc.)
6 to 8 slices cooked bacon, coarsely chopped

Combine 1 1/2 cups flour, undissolved yeast, Italian herb seasoning, salt and garlic in a large mixer bowl.
Heat water and oil until very warm (120° to 130°F); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in 1 cup cheese and remaining flour to make a stiff batter.
Spread batter on greased 15 x 10-inch jelly roll pan or rimmed baking sheet with at least 1-inch sides. Sprinkle with remaining cheese; top with bacon. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 375ºF for 25 to 30 minutes or until done. Cover loosely with foil during last 5 to 10 minutes of baking if cheese begins to overbrown. Remove from pan; cool on wire rack. Serve as strips or squares, or slice and use for sandwiches.Makes 22 servings
 

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