I think some of you know, I am not the 'talky bloggy' sort - I can't just write some magical story about food unless it evokes a memory. I sincerely post the recipes that I have made and truly enjoy. That being said, I remember making a trip a few times a year growing up with my sisters and Mom to a little town in Illinois called Long Grove (I still go any chance I get) They have amazing little quaint shops, bakeries & restaurants - like the AppleHaus, the Irish Store and every store sells beautiful baked good or fresh ice cream and produce along with pretty antiques and such... Long Grove holds a strawberry festival every year too - the little town with covered bridges, adorable taverns and a nice little restaurant overlooking a small pond.... love that little town and this bread reminds me the same bread we bought from their bakeries and of all the great times with my family there - Enjoy! Diane
Bacon Cheddar Beer Bread
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons granulated sugar
1 1/4 cup shredded cheese (I used Cheddar)
1 12 ounce bottle of beer (can is fine too)
4 slices of bacon, cooked and chopped (1/4 c real bacon bits)
2 tablespoons butter, melted
**try adding a 1/3c diced jalapenos for a "kick"
and some sharp cheddar for a "pow"! Diane
Preheat oven to 350°. Prepare bread pan by greasing with butter. Set aside.
In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add bacon, about 3/4 of cheese and full beer into the well. Stir mixture with a spoon until combined.
Pour mixture into prepared bread pan. Add remaining cheese. Drizzle with 1 tablespoon of butter. Bake for 30 minutes. Remove from oven and drizzle remaining butter over the top. Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.
Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose.
Recipe Adapted from: Southern Food Photo by: Diane Baker for Canning and Cooking at Home