Bacon Cheddar Quick Bread With Dried Pears Recipes
BACON CHEDDAR QUICK BREAD WITH DRIED PEARS
Provided by Dorie Greenspan
Categories Bread Cheese Side Cheddar Pear Bacon Bon Appétit Peanut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan. Cook bacon in large skillet over medium heat until crisp. Transfer bacon to paper towels to drain.
- Combine bacon, all cheese, dried pears, walnuts, and sage in medium bowl. Whisk flour, baking powder, salt, and black pepper in large bowl to blend. Whisk eggs, milk, and olive oil in another medium bowl to blend. Pour egg mixture over flour mixture and stir just until dry ingredients are moistened. Add bacon-cheese mixture and stir until incorporated (dough will be very sticky). Transfer dough to prepared loaf pan; spread evenly.
- Bake bread until golden on top and slender knife inserted into center of bread comes out clean, about 55 minutes. Cool bread in pan 5 minutes, then turn out onto rack and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic, then foil, and store at room temperature.
BACON CHEDDAR QUICK BREAD WITH DRIED PEARS
From bon appetit magazine -- For best texture, make sure the dried pears are plump and moist. Best eaten the day it is made; after that try it toasted and topped with butter!
Provided by KerfuffleUponWincle
Categories Quick Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Generously butter 8 1/2 x 4 1/2 x 2 1/2 inch metal loaf pan.
- Combine chopped cooked bacon, all cheese, dried pears, walnuts, and sage in medium bowl.
- Whisk flour, baking powder, salt, and black pepper in large bowl to blend.
- Whisk eggs, milk, and olive oil in another medium bowl to blend.
- Pour egg mixture over flour mixture and stir just until dry ingredients are moistened.
- Add bacon-cheese mixture and stir until incorporated (dough will be very sticky).
- Transfer dough to prepared loaf pan; spread evenly.
- Bake on rack in center of oven, until golden on top and slender knife inserted into center of bread comes out clean ~ about 55 minutes.
- Cool bread in pan for 5 minutes, then turn onto rack and cool completely. It tastes best the day it is made.
- Can be made one day ahead ~ Wrap in plastic wrap, then foil, and store at room temperature. To be eaten later ~ try it toasted and topped with butter.
Nutrition Facts : Calories 456.4, Fat 30.9, SaturatedFat 9.9, Cholesterol 116, Sodium 585.1, Carbohydrate 31.3, Fiber 2.2, Sugar 8.1, Protein 14.7
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