Bacon, Pepper Jack And Scallion Quick Bread

Recipe Ingredients

3 cups	187g / 6.6oz	All-purpose flour
2 teaspoons	10ml	Double-acting baking powder
1 teaspoon	5ml	Baking soda
2 tablespoons	30ml	Sugar
1 cup	146g / 5.1oz	Finely-chopped scallion
1 teaspoon	5ml	Freshly-ground black pepper
1 1/4 teaspoons	6.3ml	Salt
1 1/2 tablespoons	22ml	Caraway seeds
1 lb	454g / 16oz	Lean bacon - cooked, drained, and crumbled - reserving
2 tablespoons	30ml	Bacon fat
2 tablespoons	30ml	Eggs (large)
1 1/2 cups	355ml	Milk
1 tablespoon	15ml	Mustard
3 tablespoons	45ml	Vegetable shortening - melted and cooled
2 cups	292g / 10oz	Coarsely-grated Pepper Jack cheese - (about 1/2 pound)

Recipe Instructions

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 4 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.

Source:
THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9776 broadcast 02-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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