Bacon And Cheese Loaf

2013-09-06
  • Yield : 1 Loaf
  • Servings : 10 slices
  • Prep Time : 25m
  • Cook Time : 30m
  • Ready In : 1:30 h

Bacon and Cheese Loaf is so good and so versatile it almost defies description. I have been playing around with the recipe for a while and have finally got it to the point of perfection for my taste.

You can vary the Cheeses if you wish but be careful if you decide to use Blue Cheese as that can make it very salty, you should also taste your Bacon once it is cooked and if it is very salt, then reduce the amount of extra that you add, the same applies with the Cayenne and Mustard powder if you don’t like it too warm on the palate, equally you can add more.

The Bacon and Cheese Loaf does not use yeast so if, like me, too much yeast based bread upsets your stomach, you will have no worries with this one.

Don’t be tempted to skimp on the quality of your ingredients, especially the Cheese, and don’t cut the pieces too small or you won’t get that lovely ‘cheese hit’ as you munch. If you decide to use the Parmesan – and I would – that should be grated as it underpins the mature hard Cheese that you use. I like to use a good Cheddar type such as Montgomery which has a really deep flavour. Make sure that you cook your Bacon pieces until they are crisp but not burnt, and drain them well.

It can be served in many different ways,I have to restrain myself from diving straight in when it comes out of the oven! It is very good on it’s own with a little Butter if you like. It travels well if you want something different for a Picnic or sandwiches for work. It’s good with Cheese, better with soup – especially a thick Leek and Potato soup. It toasts well and my newly discovered favourite way of eating it is lightly toasted with a Poached Egg on top – it pushes so many comfort food buttons that you are in taste bud heaven.

Ingredients

  • 4 Rashers of Streaky Bacon
  • 300 gms / 12 ozs plain flour
  • 1 tbsp Baking Powder
  • 1 tsp Salt - adjust to taste
  • ¼ tsp English Mustard Powder
  • ¼ tsp Cayenne Pepper
  • 75 gms / 3 ozs mature Cheddar, cut into small pieces
  • 25 gms / 1 oz Parmesan, grated (optional)
  • 1 Egg
  • 225 mls / 9 fl ozs Milk
  • 2-3 tbsp Chopped Parsley (optional)

Method

Step 1

Heat the oven to 200 C/ Gas 6

Step 2

Finely chop the Bacon and fry in a dry pan until it is crisp

Step 3

Drain the Bacon on Kitchen paper and allow to cool

Step 4

Line a 2lb loaf tin or lightly grease with butter

Step 5

Sieve the flour, baking powder,salt, Mustard powder and Cayenne Pepper into a bowl

Step 6

Stir in the grated Parmesan and Parsley if using

Step 7

Stir in the Cheese and Bacon pieces

Step 8

Beat the egg and add with the milk

Step 9

Stir well, you should have a soft dropping consistency, if not add a little more milk

Step 10

Put the mixture into the prepared loaf tin

Step 11

Bake for 25 - 30 mins until risen and golden brown, it should be just firm to the touch

Step 12

Turn out and allow to cool

Step 13

Eat

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Recipe Comments

Comments (2)

  1. posted by Claire on September 6, 2013

    Sounds good! Can also recommend this simple lentil loaf recipe I got from my boss: 1 cup dried red split lentils, 1/2 cup rice (makes around 2 cups when cooked together until soft and drained), 1 generous cup emmantal cheese grated, 2 eggs, 2 tbsp tomato/veg sauce, a shake of soy sauce. Cook in loaf tin at 180 for about 50-60 mins. Very tasty!

      Reply
    • posted by flaminglacer on September 6, 2013

      I love lentils of all sorts and that sounds good Claire, why don’t you make it, take a photo and add it to the site

        Reply

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