Cheese and Smokey Bacon Loaf

 

 



A wonderfully quick yet flavoursome loaf for those who fancy something savoury . Leftovers (if there are any) are gorgeous toasted and buttered for breakfast.

Makes one 23x12cm (9x5in) loaf

Ingredients

90g (3¼oz) parmesan, grated
140g (5oz) smoked streaky bacon, cut into 1cm (1/3in) pieces
1 small onion
360g (12¼oz) plain flour
1 tbsp baking-powder
¼ tsp cayenne pepper
120g (4½oz) Gruyère cheese, cut into 1cm (⅓in) cubes
280ml (9½fl oz) full-fat milk
1 large egg
150ml (5fl oz) sour cream

 

Preheat the oven to 180°C/350°F/gas mark 4, with the oven rack in the middle position.
* Butter a 23x12cm (9x5in) non-stick loaf tin and sprinkle the bottom with half the grated parmesan.

*Cook the bacon in a frying-pan over a medium heat until crisp and browned around the edges, about six to eight minutes. Using a slotted spoon, transfer the bacon to paper towels and pour off all but 3 tbsp of fat from the frying-pan.
*Peel and finely dice the onion and add to the frying-pan. Cook for about three minutes until softened, and set aside.

*In a large bowl whisk together the flour, baking-powder, cayenne, 1 tsp salt and ¼ tsp ground black pepper.
* Using a rubber spatula, mix in the Gruyère, coating each piece with the flour mixture before adding the bacon and onion. Again, try to coat the bacon and onion pieces with the flour mixture.
*In a large measuring jug, whisk together the milk, egg and sour cream.
*Fold the wet ingredients into the dry, mixing until just combined. The dough should be heavy and rather thick.
* Spoon into the prepared loaf tin. Smooth the surface and sprinkle the top with the remaining parmesan.
*Transfer to the oven and bake for about 45 minutes, until the loaf is golden brown and a skewer inserted comes out clean.
* Allow to cool in the tin on a wire rack for five minutes before turning the loaf out.
Enjoy warm but not hot – the texture will improve as it cools.