Cheddar Bacon Scallion Bread

Third time's a charm!  I started with the original, Martha Hall Foose's Blue Cheese Pecan Bread, an easy quick bread, which was happily consumed by the staff at my daughter's school.  I then made a Brie Pecan version for ourselves and as that was disappearing, I figured it was time to bake a third.  This time I switched the cheese to Sharp Cheddar, tossed the nuts entirely and added bacon and scallions instead.  Yowza, this is our favorite version to date!!


Cheddar Bacon Scallion Bread
Adapted from Screen Doors and Sweet Tea by Martha Hall Foose
Makes 1 - 9" round loaf

Preheat oven to 400°F.

In a large bowl, sift together:
4 cups all-purpose flour, unbleached (520g)
1/2 cup granulated sugar (100g)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt

Using a pastry blender or two knives or your fingers, cut into flour until mixture looks like oatmeal:
4 tablespoons cold unsalted butter (1/2 stick), cut in 1/2" cubes

Add to flour/butter mixture, tossing to coat and distribute evenly:
2 oz Sharp Cheddar, cut in 1/4" cubes
2 oz crispy bacon, chopped
2-3 scallions, thinly sliced

Make a well in the center and add:
1 1/2 cups buttermilk
1 large egg, beaten

Stir with a sturdy spoon or dough whisk until you have a shaggy dough.  Turn out dough onto a lightly floured work surface and knead gently to bring dough together.  Form into a slightly flattened 7-inch round.  Place on a parchment-lined baking sheet.

Brush with:
1 tablespoon buttermilk

And sprinkle on top:
Freshly ground black pepper

With a serrated knife, cut a shallow X  in the top of the loaf.

Bake for 10 minutes at 400°F.  Reduce oven temperature to 375°F and bake for 35 minutes or until loaf is deep golden brown and sounds hollow when thumped on the bottom.  Cool on a wire rack.

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