| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy, Vegetables |
|
December 19 |
1 |
servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 2 |
ts |
Double-acting baking powder |
| 1 |
ts |
Baking soda |
| 2 |
tb |
Sugar |
| 1 |
c |
Finely chopped scallion |
| 1 |
ts |
Freshly ground black pepper |
| 1 1/4 |
ts |
Salt |
| 1 1/2 |
ts |
Caraway seeds |
| 1 |
lb |
Lean bacon; cooked, drained, |
|
|
; reserving 2 |
|
|
; tablespoons of |
|
|
; thefat, and |
|
|
; crumbled |
| 2 |
lg |
Eggs |
| 1 1/2 |
c |
Milk |
| 3 |
tb |
Dijon-style mustard |
| 3 |
tb |
Vegetable shortening; melted and cooled |
| 2 |
c |
Coarsely grated extra-sharp Cheddar; (about 1/2 pound) |
INSTRUCTIONS
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
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