Bacon Bread
A beautiful and fragrant savory loaf in the style of tea bread that is best when served warm from the oven, yet also delicious lightly toasted with fig spread. If you make it the day before, cool completely before wrapping and storing at room temperature.
Yield: 24 servings
Recipe Time
Prep Time:Cook Time:
Ingredients
- 2 tablespoon(s) extra-virgin olive oil, plus more for greasing
- 8 slice(s) bacon, chopped $
- 1 3/4 cup(s) whole wheat pastry flour
- 1 cup(s) finely chopped collard greens (from about ½ bunch) $
- 1/2 cup(s) finely grated Pecorino Romano cheese
- 2 teaspoon(s) baking powder
- 1/4 teaspoon(s) fine sea salt
- 1/2 teaspoon(s) freshly ground black pepper
- 1/3 cup(s) 2% milk $
- 4 eggs $
Preparation
- Preheat oven to 425°F. Oil a 9-x5-inch loaf pan; set aside. Cook bacon in a large skillet over medium-high heat until just crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside to let cool. In a medium bowl, toss together flour, greens, cheese, baking powder, salt, pepper and cooled bacon. In a large bowl, whisk together milk, oil and eggs. Add flour mixture and fold together just until combined. Transfer to prepared pan and bake until cooked through and deep golden brown, 30 to 35 minutes. Set aside to let cool until warm; and then run a knife around the edges to loosen and turn out the loaf. Cut into slices and serve.
Source: psfreeman
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