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Ingredientes
- 3 c. all-purpose flour
- 2 tsp double-acting baking pwdr
- 1 tsp baking soda
- 2 Tbsp. sugar
- 1 c. finely minced scallion
- 1 tsp freshly grnd black pepper
- 1 1/4 tsp salt
- 1 1/2 tsp caraway seeds
- 1 lb lean bacon cooked, liquid removed, reserving 2 Tbsp. of thefat, and crumbled
- 2 lrg Large eggs
- 1 1/2 c. lowfat milk
- 3 Tbsp. Dijon-style mustard
- 3 Tbsp. vegetable shortening melted and cooled
- 2 c. coarsely grated extra-sharp Cheddar (about 1/2 lb.)
Direcciones
- Into a bowl sift together the flour, the baking pwdr, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, till it is soft and let the mix cold. In a large bowl whisk together the Large eggs, the lowfat milk, the mustard, the shortening, and the scallion mix, add in the flour mix, and stir the batter till it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. oven for 35 to 40 min, or possibly till a tester comes out clean. Remove the breads from the pans and let them cold, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or possibly frzn for 1 month.
- Makes 4 small loaves.
