A wonderfully quick but tasty bread for those who want something dirty for tea. Leftovers (if there are any) are gorgeous, toasted and buttered for breakfast.
Made a 23x12cm bread (9x5in)
90g (3?oz) Parmesan cheese, grated
140g (5oz) smoked bacon, cut into 1 cm (1/3 in) pieces
1 small onion
360g flour (12?oz)
baking powder 1 tbsp
? TSP cayenne pepper
120g (4?oz) of Gruyere, cut cheese into cubes of 1 cm (?in)
milk whole 280ml (9?fl oz)
1 large egg
safe 150ml (5fl oz) cream
Preheat oven to 180 ° C / 350 ° F/gas mark 4, with the rack in the center position. Butter a 23x12cm (9x5in) non-stick bread Tin and sprinkle the bottom with half the grated Parmesan cheese.
Cook the bacon in a skillet over medium heat until crisp and Golden on the edges, about six to eight minutes. Using a slotted spoon, transfer bacon to napkins in paper and for all, but 3 tablespoons fat from the pan. Peel and finely cut the onion into cubes and add them to the pan. Cook for about three minutes, until this that softened and set aside.
In a large bowl, whisk together flour, baking powder, cayenne, 1 tsp of salt, 1?? TSP. ground black pepper. Using a spatula, mix in the Gruyere, coating each piece with the flour mixture before adding the bacon and onion.
Try again once coat the pieces of bacon and onion with the flour mixture. In a large measuring jug whisk together the milk, the egg and cream safe. Incorporate the wet ingredients dry, mix until this that just combined. The batter should be thick and heavy. Spoon into the prepared Loaf pan. Smooth the surface and sprinkle top with remaining parmesan.
Transfer to the oven and bake for about 45 minutes, until the bread is golden brown and a skewer inserted comes out clean. Let cool in pan on rack for 5 minutes before turning the bread. Enjoy warm but hot steps - texture will improve cooling.
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