I had a week of being slightly bacon obsessed. Bacon made its way into almost everything I was eating. See previous post as an example. I decided to make a cheesy, bacon bread.
It began with caramelizing onions. The key to caramelizing onions is to thinly chop, add a little oil, may sure not to over crowd the pan and keep on a low heat. I had mine going for about 45 minutes. Probably could have kept them going longer, but I was getting impatient. They had that great caramelized sweetness I enjoy, so I was fine with taking it off the heat.
I had prepped my bacon, taking about 8 strips and cooking them to a crisp and then sliced into little pieces. I set them aside for a moment.
In a bowl, I mixed my dry ingredients. 3 cups of flour, 1 tbsp baking soda, 2 tbsp sugar and a pinch of salt. In another bowl I have buttermilk and oil. I also shredded some jalapeño havarti and set aside.
Now, I combined everything.
I lined a loaf pan with wax paper to keep the mixture from sticking and then poured the batter in.
Into the oven at 350 for about an hour. Keep on eye on it. You want it to be baked in the centre but nice and golden all around.
The finished product, cooled and then sliced. Look at that bacon goodness.
Fresh out of the oven, it was cheesy and I loved the sweetness of the onion against the bacon saltiness. Made for a great breakfast, toasted a little bit the next morning. =)