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Savory Bacon, Gruyère and Green Onion Bread
Unsalted butter, softened, for brushing pan
6 ounces bacon, cut into 1/2-inch dice
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1/3 cup milk
1/3 cup plus 1 tablespoon olive oil
3 green onions, sliced
6 ounces sharp cheddar cheese cut into 1/2-inch dice
Only the French could think of something so practical—and yet so tantalizing—as a savory bread to accompany a glass of wine. These breads do double duty as a salad or soup crouton when cut into cubes and toasted until crispy.
Preheat the oven to 350°F. Generously butter the inside of five small (2-inch-by-2-inch) or 3 medium (3-inch-by-5-inch) loaf pans.
In a large bowl, combine the flour, baking powder, salt and pepper. Use a whisk to stir and mix completely.
In a small bowl, whisk the eggs, then whisk in the milk and olive oil.
Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in bacon, green onions and cheddar cheese. Scrape batter into loaf pans and smooth top.
Bake until the breads are lightly browned on top and a toothpick inserted in the center comes out with just a few crumbs, 20 to 25 minutes for the small loaf pans and 30 to 40 for a medium-size loaf pan.
Let cool for a few minutes in the pan. Remove from the pan and let cool for 30 minutes. Slice and serve.
© Wine Country Cook LLC
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