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Cheese & bacon quick bread

Method

  • Preheat oven to 160°C fan forced (180°C normal).
  • Heat a little oil in a pan and gently saute the bacon until lightly coloured. Drain and set aside.
  • Sift the flour, baking powder and salt into a bowl, and mix in the ground pepper.
  • Whisk 200 ml oil with the milk and eggs in another large bowl. Then lightly stir through the flour mixture until a smooth batter has formed. Add the tasty cheese, bacon and mustard. Stir with a wooden spoon until well combined, being careful not to over mix.
  • Spray a loaf tin with oil, line the base with baking paper and spoon in the batter. Level the top with a wet spoon and cook in the middle of the oven for about 1 hour until golden and risen and a skewer comes out clean. Remove and set aside to cool in the tin for 15-20 mins or so.
  • Then turn the bread out onto a wire rack to completely cool. Store in an airtight container.
  • from "Quick Breads" by Liz Franklin

Ingredients

  • vegetable oil
  • 100 gm piece of bacon, cut into lardons
  • 320 gm plain flour
  • 2 tbsp baking powder
  • ½ tspn sea salt
  • ½ tspn ground pepper
  • 200 ml milk
  • 2 eggs, beaten
  • 100 gm grated tasty cheese
  • 1 tbsp wholegrain mustard
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm