Wednesday, June 20, 2018

Bacon and Cheddar Bread

Continuing our journey through the Menu Lib(e)ro, the third chapter is all about Home-made bread. I've chosen to use this book - Quick Breads by Liz Franklin.

The recipe I've chosen to make is the Bacon and Cheddar Bread. Quick to make - it uses baking powder rather than yeast as the leavening agent.

Bacon and Cheddar Bread
[Makes 1 loaf]

320 grams plain flour
2 tablespoons baking powder
½ teaspoon salt
½ teaspoon freshly ground pepper
100 grams grated cheddar cheese
100 grams bacon lardons, lightly cooked
¾ cup sunflower oil
2 eggs
¾ cup milk
1 tablespoon wholegrain mustard

Preheat the oven to 180C.

Lightly grease and line a loaf pan (mine was 10x30cm) - set to one side.

Sift the flour and baking powder together into a bowl. Stir through the salt and ground pepper. Add the cheese and bacon and stir to mix through the flour.

In another bowl, place the oil, eggs, milk and mustard. Whisk until combined.

Make a well in the center on the flour, and pour in the wet ingredients. Gently fold through until just combined - it is important not to overmix or your bread will be hard.

Scoop this into your prepared loaf pan - roughly smooth out the surface.

Bake for about 60 minutes or until golden brown and cooked through.

Remove from the oven and let it sit in the pan for 20 minutes before placing on a wire rack to cool.

This is an excellent bread to enjoy as is - slightly warmed it is incredibly addictive. It would also be a great companion for soup.

All information about Menu Lib(e)ro can be found here

Our host for this chapter is Gata da Plar

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