Tuesday, 4 November 2014

Cheesy Bacon Loaf

Oh dear, it has been a while hasn't it ~ a whole month! I'm sorry! I blame my lack of ability to take decent photos, I've made some yummy things I'd like to share with you but I've found it really hard to get a good shot now it's getting dark so early.
Well today I decided I wasn't going to let that stop me.
I found this recipe on Pinterest and it looked lush! Except the original recipe had jalapenos in ~ yuk! It was also rather higgledy-piggledy ~ using cups, ounces and grammes. So I did my usual trick of tweaking here and there, and Oh My what a result!

I've made savoury 'cakes' before (cheese and bacon too) and they can be a bit odd ~ your eyes see a cakey texture so your taste buds expect sweet. But this one really worked. It has a gently savoury flavour and a moist spongy texture with a lovely crunchy crust. Give it a go, you won't be disappointed!

Cheesy Bacon Loaf

6-8 slices back bacon (1 x 225g pack)
340g plain flour
2 rsp baking powder
1/2 tsp salt
4 tsp sugar
150g cream cheese
150g grated cheddar
250ml buttermilk (or 250ml milk soured with 1 tbsp. lemon juice)
2 tsp vegetable oil

Preheat the oven to 180C / 350F / Gas 4

Grease a loaf tin (mine was about 7 x 4")

Grill the bacon and chop into roughly 1cm chunks. If you're not using buttermilk, mix the lemon juice and milk together and let it stand (to sour) while you mix the other ingredients.
Mix flour, baking powder, salt and sugar in a bowl.
In a separate bowl, beat the cream cheese to loosen it a little then mix in the bacon and cheddar, then the buttermilk and oil. Add the liquid to the dry ingredients and mix until just combined. Turn into your loaf tin and bake in the centre of the oven for about 45 mins until golden brown on top.
Allow to cool for a few minutes in the tin then turn out onto a wire rack.
Cut a nice thick slice and enjoy!

This would make a lovely breakfast, or a hearty snack. I'm pretty sure the guys at work will enjoy a slice too, if there's any left in the morning!

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