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Bacon Bread with Cheddar and Dill

Source of Recipe


From "The Best of Gourmet, Vol. 1"






List of Ingredients



• 1/2 lb. lean bacon, chopped
  
• 2 cups all-purpose flour
  
• 1/2 cup yellow cornmeal (preferably stone-ground)
  
• 1 tsp salt
  
• 1/2 tsp baking soda
  
• 1-1/2 tsp double-acting baking powder
  
• 1 cup finely grated sharp Cheddar
  
• 3 Tbsp snipped fresh dill
  
• 1/4 cup vegetable shortening, softened
  
• 2 Tbsp sugar
  
• 2 large eggs, beaten lightly
  
• 1-1/4 cups buttermilk
  
• 1 tsp Worcestershire sauce
  






Instructions



1. In a skillet, cook the bacon over moderate heat, stirring, until it is crisp; transfer it with a slotted spoon to paper towels to drain.
   
   
2. In a bowl, combine well with a fork the flour, cornmeal, salt, baking soda and baking powder. Add the Cheddar and dill, and toss the mixture until it is combined. In a large bowl, stir together the shortening and the sugar, add the eggs, and combine the mixture well. Stir in the buttermilk and the Worcestershire sauce, combining the mixture well, add the flour mixture and the bacon, and stir the batter until it is just combined.
   
   
3. Divide the batter among 3 greased loaf pans, 5-1/2 x 3-1/8 x 2-1/4-inches, and bake in the middle of a preheated 350º F oven for 40 to 50 minutes, or until a skewer comes out clean. Let the loaves cool in the pans on a rack for 10 minutes. Loosen the edges with a knife, turn the loaves right-side up onto the rack, and let them cool.
   
   Makes 3 loaves.
   
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   Editor's Note: "Alternatively, the bread may be baked in the standard 9x5x3-inch loaf pan, for approximately 45 to 50 minutes, or until it tests done. Would be excellent baked in heavy-duty muffin tins or a cast-iron skillet, as well. Gourmet recommends serving the bread warm with soups and stews, which would certainly be delicious. It strikes our fancy even more, however, as a breakfast bread, accompanying a scrumptious omelet."