Bacon, Cheddar, And Scallion Breads

Ready in 1 hour

Try this Bacon, Cheddar, And Scallion Breads recipe, or contribute your own. "Mustard" and "December 19" are two of the tags cooks chose for Bacon, Cheddar, And Scallion Breads.

Top-ranked recipe named "Bacon, Cheddar, And Scallion Breads"


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3 tb Vegetable shortening; melted
2 c Coarsely grated extra-sharp
; tablespoons of
2 lg Eggs
; reserving 2
2 tb Sugar
1 c Finely chopped scallion
; thefat, and
; crumbled
1 1/2 c milk
1 1/2 ts Caraway seeds
1 ts Baking soda
1 1/4 ts Salt
3 c All-purpose flour
1 ts Black Pepper; freshly ground
1 lb Lean bacon; cooked, drained,
3 tb Dijon-style mustard
2 ts Double-acting baking powder

Original recipe makes 1 servings



Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 4 small loaves. Gourmet December 1990

Calories Per Serving: 2441 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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