Savoury Beer, Bacon, and Cheese Bread

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Serves: 8 Prep Time: 10 Minutes Cooking Time: 60 Minutes

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

Preheat your oven to 375°
Grease a 9×5 loaf pan with the Cooking spray and set aside.
In a medium to large bowl, add the first five ingredients and mix to combine.
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.
Add the bacon and cheese to the flour mixture. Toss to coat.
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.
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.
Place in the oven and cook for 35 minutes.
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.
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.
Allow to cool or serve right away with some Parsley butter.