Cheddar Bacon Bread
Leslie Speed Dutton
Cutting a thin slice in the top of the dough allows for the heat to seek in and ensure even cooking.
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- 3 1/2 c
- 1 1/4 tsp
- 1 tsp
- baking soda
- 2 Tbsp
- butter, softened, for dough mixture
- 1 Tbsp
- butter, softened, for top of loaf, more if needed
- 4 oz
- sharp cheddar cheese, coarsely grated
- 1 3/4 c
- 1/2 lb
- bacon, thick sliced
1Pre-heat oven to 400 degrees. Grease two 5 x 9 loaf pans.
2In a large frying pan, cook bacon until crisp. Drain excess grease on paper towels. Cut strips up into bite size pieces.
3In a large mixing bowel, sift salt, baking soda and flour together.
4With your fingers, combine 2 tbsp. of butter until thoroughly combined. It should look like sand. Stir in cheese and bacon until well mixed. Add buttermilk until dough just comes together.
5Divid dough evenly between both loaf pans. Smooth tops of dough. With a knife, cut a thin slice down the center of each loaf. Thinly slice remaining butter and put in the slices, using more if needed.
6Bake until tops are golden brown and a tester comes out clean, approximately 25 - 30 minutes. Allow to cool for 30 minutes before slicing. Enjoy! :o)