Cheddar and bacon in a recipe name...need I convince you? This bread was sourced out by my mother from Kraft Canada and force-fed to me as breakfast because it has 'protein'. I suppose that she means the teeny bits of bacon and sprinkling of cheese. Being a dietician, she is constantly obsessed with us eating things that are high in protein, hence we feel full longer, hence we do not balloon into, well...balloons. My job as a pharmacist sees me waking up a half-hour before the pharmacy needs to open and I am always looking for a breakfast item that I can just throw in my bag during the morning rush and munch on while I prepare for the methadone patients rush. This is my go-to breakfast bread and a slice is probably much healthier than a sausage and egg McMuffin, just sayin'.
Buttermilk Cheddar-Bacon Bread
Ingredients
2 1/4 cups flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 egg
1 cup buttermilk
1/2 cup butter, melted
1/4 cup bacon bits
1 cup shredded cheddar
1/4 cup chopped chives
Heat oven to 350F. Mix first 4 ingredients in a bow. Whisk egg, buttermilk, and butter in separate bowl until blended. Add to flour mixture along with bacon, cheese, and chives. Stir slightly until moist. Spoon into 8x4 inch loaf pan sprayed with oil. Bake for 45 minutes or until toothpick test is clean. Cook for 15 minutes and then remove and place on wire rack to cool completely.
Buttermilk Cheddar-Bacon Bread
Ingredients
2 1/4 cups flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 egg
1 cup buttermilk
1/2 cup butter, melted
1/4 cup bacon bits
1 cup shredded cheddar
1/4 cup chopped chives
Heat oven to 350F. Mix first 4 ingredients in a bow. Whisk egg, buttermilk, and butter in separate bowl until blended. Add to flour mixture along with bacon, cheese, and chives. Stir slightly until moist. Spoon into 8x4 inch loaf pan sprayed with oil. Bake for 45 minutes or until toothpick test is clean. Cook for 15 minutes and then remove and place on wire rack to cool completely.
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