* Exported from BigOven *

Bacon, Pepper Jack And Scallion Quick Bread

Recipe By : John Ash
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
2 tablespoon sugar
1 cup finely-chopped scallion
1 teaspoon freshly-ground black pepper
1 1/4 teaspoons salt
1 1/2 tablespoon caraway seeds
1 pound lean bacon --cooked drained and
crumbled - reserving
2 tablespoon bacon fat
2 large eggs
1 1/2 cups milk
1 tablespoon mustard
3 tablespoon vegetable shortening --melted and cooled
2 cups coarsely-grated pepper jack cheese --about 1/2
pound

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 the 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 pepper jack.
Divide the batter among 4 buttered and floured loaf pans and bake the
breads in the middle of a preheated 350 degree 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. This recipe yields 4 loaves.

Recipe Source: The John Ash Show with John AshFrom the TV Food Network -
Formatted for MasterCook Joe Comiskey -



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