Bread, Bacon-Cheddar Quick with Dried Fruit

By OralW

Ingredients

• 5 each bacon slices (or ham or cubes of chorizo
• or diced cooked chicken) -- chopped
• 1 cup extra-sharp cheddar cheese (or Gruyere or
• Comte or Gouda) coarsely grated plus 1/2
• cup of 1/4" cubed cheese
• 1/2 cup dried moist fruit (apples or apricots,or
• sun-dried tomatoes) -- chopped (about 3 1/2 oz)
• 1/2 cup walnuts -- toasted and chopped
• 1 tablespoon fresh rosemary (or sage or parsley or
• chives or basil) -- minced
• 1 3/4 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper -- freshly ground
• 3 large eggs
• 1/3 cup whole milk
• 1/3 cup extra virgin olive oil

Details

Servings 10

Preparation

Step 1

Position rack in center of oven and preheat to 350 degrees. Generously
butter 8 1/2 x 4 1/2 x 2 1/2 inch metal loaf pan. Cook bacon in large
skillet over medium heat until crisp. Transfer bacon to paper towel to
drain.

Combine bacon, all cheese, dried fruit, walnuts, and rosemary in medium
bowl. Whisk flour, baking powder, salt, and black pepper in large bowl to
blend. Whisk eggs, milk, and olive oil in another medium bowl to blend.
Pour egg mixture over flour mixture and stir just until dry ingredients
are moistened. Add bacon-cheese mixture and stir until incorporated (dough
will be very sticky). Transfer dough to prepared loaf pan; spread evenly.

Bake bread until golden on top and slender knife inserted into center of
bread comes out clean, about 55 minutes. Cool bread in pan 5 minutes, then
turn out onto rack and cool completely.


DO AHEAD: Can be made 1 day ahead. Wrap in plastic, then foil, and store
at room temperature.


Serving Ideas : Cut the bread into cubes to offer with aperitifs, or serve it cut into strips with a salad. It tastes best the day it's made. The day after, try it toasted and topped with butter. For best texture, make sure the dried fruit you use are plump and moist.