Quick Breads Recipes

Savoury Beer, Bacon, and Cheese Bread

Beer, Bacon, Cheese Bread

If I had the choice of sweet vs. savoury I am choosing savoury every time. This delicious Beer, Bacon, and Cheese bread is a lovely savoury staple great for breakfast, lunch, or dinner.

I serve this bread multiple ways. In the morning, as the base for my hearty Eggs Benedict. For lunch, a simple open faced toast topped with fresh watercress and radishes or homemade mustard and cured meats. Dinner it’s the perfect accompaniment to any soup or stew on a cold day. However you wish to serve this bread, I promise it will not disappoint.

It helps that this bread is easy to make. No rising, no proofing. This is a quick bread made with one bowl, one pan, and in less than one hour. If your house is as busy as mine, keeping things quick and simple can be a blessing.

Keep this bread on the counter wrapped air tight for 3 days, or the fridge for 5. You can freeze it however I don’t recommend that for this quick bread. Like cooked biscuits, in a pinch it works, but it is just not the same. What you can do is turn any leftover pieces into croutons for your salads. Those freeze perfectly.

Enjoy!

Savoury Beer, Bacon, and Cheese Bread

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Serves: 8 Prep Time: Cooking Time:

Ingredients

    2. 3 Cups of All Purpose Four (I use Gold Forest Grains Park Wheat Flour) 
    4. 3 Tbsp of Granulated Sugar
    6. 2 Tsp of Baking Powder 
    8. 1 Tsp of Salt 
    10. 1/2 Tsp of Pepper
    12. 1/2 Cup of cooked Bacon bits (I used Irvings Farm Fresh Bacon)
    14. 1/2 Cup of finely diced Leeks (white and light green parts)
    16. 1 Minced Garlic Clove 
    18. 1 Cup of Shredded Sharp old Cheddar Cheese (I use Armstrong Orange Cheddar Cheese) 
    20. 12 oz of your favourite local Craft Lager Beer
    22. 1 Tsp of Olive Oil (I use Evolution Oils) 
    24. 2 Tbsp of melted butter (I use European butter for its' heavier fat content) 
    26. Cooking Spray 

Instructions

  1. Preheat your oven to 375°
  2. Grease a 9×5 loaf pan with the Cooking spray and set aside.
  3. In a medium to large bowl, add the first five ingredients and mix to combine. 
  4. Using a small frying pan, add the olive oil, garlic and leeks. Cook gently over medium heat for about 5 to 6 minutes until the leeks have softened. Add these to the flour mixture. Toss to coat.
  5. Add the bacon and cheese to the flour mixture. Toss to coat. 
  6. Make a well in the centre of the flour mixture and add the beer. Using a wooden spoon mix thoroughly to completely combine the beer and flour mixture. 
  7. Spoon the batter into the loaf pan and spread it out to ensure it is evenly distributed and the top is level. Drizzle 1 Tbsp of the melted butter over top. 
  8. Place in the oven and cook for 35 minutes. 
  9. Remove from oven, drizzle the remaining 1 Tbsp of melted butter over the top of the bread and return it to the oven for another 25 minutes. 
  10. Remove bread from the oven and let cool for 1 minute in the pan. Loosen the sides of the pan with a butter knife and turn the bread out onto a cooling rack. 
  11. Allow to cool or serve right away with some Parsley butter.

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