I haven’t yet ventured into yeast bread, but I will make a quick bread, because I’m not scared of it. Yes, I am scared of yeast. So. Sad.
But here is a take in a recipe from one of my favorite recipe guys. Kevin – Closet Cooking.
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups cheddar cheese, shredded or diced
4 strips bacon, cooked and crumbled
2 tablespoons parsley (or chives), chopped
Preheat oven to 425 degrees. In a large bowl, sift together flour, baking soda, and salt. Add cheese and stir to coat with flour. Coat bacon pieces with flour as well. Stir in herbs. Form the dough into the desired bread shape, place on a baking sheet lined with parchment and bake until golden brown, about 25 – 30 minutes.
Simple as that, well, sort of, mostly.
Source: Kevin – Closet Cooking
Can’t help it – I love Kevin’s recipes. Simple and elegant and always changing.
Notes: Herbs from my potted garden – onion chives, garlic chives, and parsley. Woo hoo.
Apparently, I didn’t dice my cheddar small enough because it leaked out which was disappointing because I took great efforts to push the cheese and bacon to the inside if the dough.
Guess next time I’ll shred the cheese instead. I just thought in the interior of the bread if their was some nice bits of cheese – small chunks – it would be nice. Shredded just seems a little bit meh.
15 March 2018