Olive Cheddar Bacon Bread

"This quick bread recipe is from the October 1986 issue of Gourmet Magazine. The bread keeps, wrapped in foil and chilled, for up to 5 days."
 
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Ready In:
1hr 10mins
Ingredients:
14
Yields:
1 loaf
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ingredients

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directions

  • Preheat oven to 375°F.
  • In a bowl combine the flour, sugar, baking powder, baking soda, salt, dry mustard and the cayenne. Add the butter and blend the mixture until it resembles meal. Stir in the cheddar cheese gently.
  • In a small bowl whisk together the egg, buttermilk and the Worcestershire sauce; stir the mixture into the flour mixture until it is not quite combined.
  • Add the bacon and olives and stir once again briefly until the dough is just combined.
  • Turn the batter into a well buttered loaf pan and bake the bread for 30 to 40 minutes, or until a tester comes out clean. Let the bread cool in the pan on a rack for 5 minutes, then turn it out onto the rack and let it cool completely.

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RECIPE SUBMITTED BY

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
 
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