September 19, 2011

Bacon Chedder Cheese Bread (Secret Recipe Club: Eat Laugh Love)

It's time for my 2nd month of participating with the Secret Recipe Club!  If you haven't seen the posts before, it's a group where everyone is assigned a blog to secretly search through the archives and find a recipe to prepare and share on a designated date.  I'm finding so many fabulous blogs every month!

This month, I was assigned Eat Laugh Love.  Denise is also a working mom who loves to cook, and her recipes would appeal to anyone looking for ideas to feed their family.  Denise and her family just finished a hunger challenge where they could only spend $4 a day per person in the family on food.  I found her posts on this challenge interesting and definitely something to think about when we are feeding our own family. 

As I was perusing her blog, I hit upon a few different recipes that sounded delicious, but I kept going back to her post on Bacon Chedder Cheese Bread

SRC-bacon-chedder-cheese-bread


We had our first chilly morning last week and it was time to pull out some homemade vegetable soup from the freezer.  I knew this bread would be a nice compliment to the soup, because it's always nice to dip bits of bread into soup on a cool evening.

The bread was easy to put together and even though the original recipe was to bake it in a large bread pan, I opted to make mini loaves.  I had to adapt the recipe slightly based on items I had on hand. 

The result was a dense, smokey flavored bread.  I would even venture to say that this bread would be perfect with your favorite chili while watching the game on a Sunday afternoon. 


Bacon Chedder Cheese Bread
Adapted from:  Eat Laugh Love

Ingredients
  • 1/2 pound bacon, cooked and crumbled
  • 2 1/2 cups all-purpose flour
  • 1 /2 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • couple grinds of black peppercorns
  • 2 tablespoons brown sugar
  • 1/4 cup butter flavor Crisco (shortening)
  • 1 cup coarsely shredded sharp chedder cheese
  • 2 large eggs, lightly beaten
  • 1 1/4 cup low-fat buttermilk
  • 1 teaspoon Worcestershire sauce
Directions
  1.  Heat oven to 350 degrees and spray mini loaf pans with cooking spray.
  2. In a large bowl, combine flour, baking powder, salt, brown sugar and spices.  Add in the shortening and combine by hand until it looks like coarse sand (I used a hand mixer to combine).  Add cheese and toss to combine.
  3. In another bowl, combine eggs, buttermilk and Worcestershire sauce.
  4. Pour the wet ingredients over the dry ingredients and mix until almost incorporated.  Gently fold in the bacon crumbles.  Do not overmix.
  5. Pour the batter into the prepared pans and bake for 25-28 minutes - until a toothpick comes out clean from the center. 
  6. Cool in the pan for 10 minutes.



Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
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20 comments:

Denise Evans said...

Thanks so much for commenting on our hunger challenge. It was an eye-opening experience to live in the shoes of someone with limited food resources. Glad you liked this bacon bread. It's one of our favorites, and it does go great with chili. I really enjoyed looking at your blog, too!

Denise

Rachel said...

OH. MY. WORD!

NOM.

I adore Denise's blog, how did I miss this recipe? This is definitely going on the make and then immediately remove from the house so that I don't devour the entire batch all at once!

YUM! Happy SRC!

Kristen said...

All you had to say was bacon and cheese and you had my attention. I would have a hard time sharing those little lovelies.

Miz Helen said...

This looks like a great recipe. It is fun cooking with you in the SRC. Hope you are having a great day and thanks for sharing!
Miz Helen

Erin said...

This looks absolutely wonderful! I'd end up eating the entire loaf! (or two of them!)

Melanie said...

I've been wanting to hang onto summer, but your pictures and post have convinced me that it is okay for fall to arrive! I can't wait to make that yummy bread.

Lisa~~ said...

What a great recipe and a super choice for SRC.

If you haven't already, I'd love for you to check out my group "A" SRC recipe this month: Welsh Cakes.

Lisa~~
Cook Lisa Cook

Louisa [Living Lou] said...

Bacon and cheese are my two favourite things. I also love that you made it into mini loaves, mini things are just so much cuter, don't you think?

Joanne said...

Whenever i see a post like this I wonder why i don't make savory quickbreads more often. these look great!

Dan said...

that bread looks absolutely mouth-watering. I love the mini loaf pan.

Mark said...

What a great recipe. This would be really good with eggs too. Nothing better than a savory bread. Thanks!

Desi said...

Love these mini loaves! I bet this was a perfect bread... a great side OR would be great for sandwiches or grilled cheese!

Check out my SRC post for Molten Lava Cakes if you like :)

http://steaknpotatoeskindagurl.blogspot.com/2011/09/septembers-secret-recipe-club-reveal.html

ButterYum said...

Absolutely beautiful mini loaves - I'm pinning this one!

I'm happy to join the SRC for the first time this month. I hope you'll stop by for a visit.

:)
ButterYum

Vivian - Let's Try These... said...

Bacon and cheese in a bread??? Sold!!

Julie said...

I have this same pan. I use it around the holidays for breads. This bread look amazing! Love the bacon and cheese. YUM!!! Visiting from SRC!

Trisha said...

This sounds like a delicious recipe, rightly said, ideal with some soup. I love the mini loaves you've made!

Amy said...

Yum! Looks great – I’m loving SRC — so many new recipes to try! This one is definitely going on my 'must make' list!

Pretend Chef said...

Bacon. Sold. I bet it was fantastic with the soup. Oh my! Yummy!

BigBearswife said...

these would be a hit at our house!!

Jamie said...

Bacon, Cheese and Bread. How can you go wrong? Looks really good.

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