Try this bread sandwiched with ham and apple slices, or cut it into cubes and toast it to make croutons for salads and soups.
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/8 teaspoon ground red pepper
4 thick bacon slices, cooked and crumbled
1 cup peeled and diced Granny Smith apple (about 1 small apple)
3/4 cup (3 oz.) shredded extra-sharp Cheddar cheese
1/2 cup toasted chopped pecans
1 teaspoon finely chopped fresh rosemary
3 large eggs
1/3 cup milk
1/3 cup canola oil
How to Make It
Preheat oven to 350°. Whisk together flour and next 3 ingredients in a large bowl until thoroughly combined. Stir together bacon and next 4 ingredients in a medium bowl. Whisk together eggs, milk, and oil in a small bowl.
Add egg mixture to flour mixture, and stir just until dry ingredients are moistened; stir in bacon mixture just until incorporated. Transfer dough to a greased (with shortening) and floured 8 1/2- x 4 1/2-inch loaf pan.
Bake at 350° for 55 minutes to 1 hour or until a wooden pick inserted in center comes out clean, shielding bread with aluminum foil after 40 to 45 minutes to prevent excessive browning. Cool bread in pan on a wire rack 10 minutes. Remove from pan, and cool 30 minutes before slicing.
I make this bread all the time and love it. I've never had it turn out dry and the flavors all mix together nicely. It's great with soups or toasted with butter. Try using buttermilk to keep it moist and a metal loaf pan to make it crusty and maybe you'll like it better.
Thought the recipe sounded great, but it was very disappointing. Not much flavor and dry. I thought I must have missed something in recipe or something was left out of recipe, but I guess not. Threw it away after one slice. Lesson learned, read the reviews before trying the recipe.
Reading the ingredients I thought this would be a winner. Unfortunately, these did not come together well. No cheesy or apple taste. The bacon gave it a strange texture. The rosemary was over powering.Like others mind went into the garbage.
I was very excited about this recipe when it came out in the September issue. I was disappointed to find that it was very bland despite all of the ingredients in it. It was also a little on the dry side. I had to throw most of the loaf away since no one in my family would eat it after their initial try.
I made it this morning and thought it was very good. I did add some dried cranberries and used sugar glazed pecans instead of toasted pecans. I did not add rosemary because I do not care for the flavor of it. This is not a sweet bread, and would be good served warm with soup, as a snack or at breakfast with scrambled eggs.