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Bacon Bread with Cheddar and Dill



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  Patrick Adam - Morning Room
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Bacon Bread with Cheddar and Dill
The Best of Gourmet, Vol. 1

from the Editors of Gourmet, 1986, Condé Nast Books, Random House

1/2 pound lean bacon, chopped
2 cups all-purpose flour
1/2 cup yellow cornmeal (preferably stone-ground
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons double-acting baking powder
1 cup finely grated shard Cheddar
3 tablespoons snipped fresh dill
1/4 cup vegetable shortening, softened
2 tablespoons sugar
2 large eggs, beaten lightly
1 1/4 cups buttermilk
1 teaspoon Worcestershire sauce

In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain.
In a bowl combine well with a fork the flour, the cornmeal, the salt, the baking soda, and the baking powder. Add the Cheddar and the dill, and toss the mixture until it is combined.
In a large bowl stir together the shortening and the sugar, add the eggs, and combine the mixture well. Stir in the buttermilk and the Worcestershire sauce, combining the mixture well, add the flour mixture and the bacon, and stir the batter until it is just combined. Divide the batter among 3 greased loaf pans,
5 1/2 by 3 1/8 by 2 1/4 inches, and bake in the middle of a preheated 350-degree F. oven for 40 to 50 minutes, or until a skewer comes out clean. Let the loaves cool in the pans on a rack for 10 minutes. Loosen the edges with a knife, turn the loaves right side up onto the rack, and let them cool.
Makes 3 loaves.

[Editor’s note:  Alternatively, the bread may be baked in the standard 9- by 5- by 3-inch loaf pan, for approximately 45 to 50 minutes, or until it tests done.  Would be excellent baked in heavy-duty muffin tins or a cast-iron skillet, as well.  Gourmet recommends serving the bread warm with soups and stews, which would certainly
be delicious.  It strikes our fancy even more, however,  as a breakfast bread, accompanying a scrumptious omelet.]

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