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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 Tbsp. Caraway seeds
- 1 lb Lean bacon, cooked, liquid removed, and crumbled - reserving
- 2 Tbsp. Bacon fat
- 2 lrg Large eggs
- 1 1/2 c. Lowfat milk
- 1 Tbsp. Mustard
- 3 Tbsp. Vegetable shortening, melted and cooled
- 2 c. Coarsely-grated Pepper Jack cheese, (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 the 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 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 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.
- This recipe yields 4 loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 4 servings | |
| Calories 1120 | |
| Calories from Fat 646 | 58% |
| Total Fat 71.91g | 90% |
| Saturated Fat 23.27g | 93% |
| Trans Fat 3.21g | |
| Cholesterol 192mg | 64% |
| Sodium 2119mg | 88% |
| Potassium 612mg | 17% |
| Total Carbs 86.56g | 23% |
| Dietary Fiber 4.2g | 14% |
| Sugars 12.1g | 8% |
| Protein 30.12g | 48% |
