Braden Family Cookbook

Chuck Braden

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BACON, PEPPER JACK AND SCALLION QUICK BREAD          not sure!

3 cups all‑purpose flour

2 teaspoons double‑acting baking powder

1 teaspoon baking soda

2 tablespoons sugar

1 cup finely chopped scallion

1 teaspoon freshly ground black pepper

1 1/4 teaspoon salt

1 ½ tablespoon caraway seeds

1 pound lean bacon, cooked, drained and crumbled, reserving 2 tablespoons

of the fat

2 large eggs

1 ½ cup milk

1 tablespoon mustard

3 tablespoons vegetable shortening, melted and cooled

2 cups coarsely grated Pepper Jack cheese (about ½ 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 2 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.