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Title: Bacon, Cheddar, And Scallion Breads
Yield: 1

Ingredients

      3 c  all-purpose flour
      2 ts double-acting baking powder
      1 ts baking soda
      2 tb sugar
      1 c  finely chopped scallion
      1 ts freshly ground black pepper
  1 1/4 ts salt
  1 1/2 ts caraway seeds
      1 lb lean bacon; cooked, drained,
      1    ; reserving 2
      1    ; tablespoons of
      1    ; thefat, and
      1    ; crumbled
      2 lg eggs
  1 1/2 c  milk
      3 tb dijon-style mustard
      3 tb vegetable shortening; melted
           - and cooled
      2 c  coarsely grated extra-sharp
           -cheddar; (about 1/2 pound)

Instructions

Into a bowl sift together the flour, the baking powder, the baking soda,
and the sugar. In a skillet cook the scallion with the pepper, the salt,
and the caraway seeds in reserved bacon fat over moderately low heat,
stirring, until it is soft and let the mixture cool. In a large bowl
whisk together the eggs, the milk, the mustard, the shortening, and the
scallion mixture, add the flour mixture, and stir the batter until it is
just combined. Stir in the Cheddar, divide the batter among 4 buttered
and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the
breads in the middle of a preheated 350F. oven for 35 to 40 minutes, or
until a tester comes out clean. Remove the breads from the pans and let
them cool, right sides up, on a rack. The breads keep, wrapped well in
plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Makes 4 small loaves.

Gourmet December 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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