Quick and easy cheddar and bacon loaf
- April 2005
- Makes a 450g loaf
- Takes 40 minutes
This easy bread recipe doesn’t require any kneading or proving – it makes a wonderful cheesy loaf and only takes 40 minutes from start to finish.
- 6.5g (3g saturated)
- Butter, for greasing
- 6 rashers streaky bacon
- 275g plain flour
- 1 level tbsp baking powder
- 1 tsp salt
- Pinch of English mustard powder
- 50g mature cheddar, cut into 1cm cubes
- 1 large egg
- 225ml milk, plus 1 tbsp
- 2-3 tbsp chopped fresh parsley
- Preheat the oven to 200C/fan180C/gas 6. Grease the base and sides of a 450g loaf tin and line the base with baking paper.
- Snip 4 slices of bacon into strips and dry-fry in a pan until crisp, then cool.
- Meanwhile, put the flour, baking powder, salt and mustard powder into a bowl and stir. Add the cheese, bacon, egg, milk and parsley. Stir well with a wooden spoon until it has a soft dropping consistency – add extra milk, if needed.
- Spread in the tin, add the remaining slices of bacon on top of the loaf and bake for 25-35 minutes, until risen, golden brown and just firm to the touch. Serve warm or cold, with butter and cheese, if you like.
Best eaten within a day for freshness.
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