print Beer and Bacon Cheese Bread
Irish luck won’t be needed to make this twist on an old classic. Made with Ontario Montreal Smoked Bacon you get a little taste of Ireland. Serve warm with your favourite soup or stew.
Makes one loaf (12 slices).
|8||strips thick cut smoked Springer's bacon|
|2 cups||grated old cheddar||500 mL|
|3 cups||all purpose flour||750 mL|
|4 tsp||baking powder||20 mL|
|1/4 tsp||salt||1 mL|
|1/4 tsp||cayenne pepper||1 mL|
|1||12 fl oz (341 mL) bottle of pale ale|
|3 tbsp||liquid honey||45 mL|
|2 tbsp||melted butter||30 mL|
Preheat the oven to 375 F (190 C). Grease a 9 x 5 inch (22.5 x 12.5 cm) loaf pan. Set aside.
In large skillet, cook bacon over medium high heat until crisp. Transfer to paper-towel lined plate and let cool. Crumble all but one piece [to make about 1 scant cup (250 mL)]
In large bowl, whisk together cheese, flour, baking powder, salt and cayenne. Pour in beer and honey. Stir just until combined. Fold bacon into batter. Spread into prepared pan. Brush top with melted butter and push remaining strip of bacon in the top.
Bake until loaf is golden and a cake tester comes out clean when inserted into the center, about 60 minutes. Let cool in pan for 5 minutes and turn out onto a rack to cool. Serve warm with your favourite stew or soup.
Beer Pairing Suggestions
A pale Ontario ale is a great compliment to this rich recipe. Ontario pairings that work are: Cameron’s Auburn Ale, Flying Monkey’s Confederation Ale, Barley Days Wind & Sail Dark Ale, and Granite Brewery’s Best Bitter.
PER SERVING (1 slice): about 250 calories, 10 g protein, 8 g total fat (3.5 g sat fat), 31 g carbohydrate, 2 g fibre, 15 mg cholesterol, 260 mg sodium. %RDI: iron 10%, calcium 15%.