Rustic Bacon And Cheddar Bread

I found this recipe in Rachel Allens 'Bake' cookbook.This caught my eye the minute i flicked through the book when i bought it.As i had some bacon pieces left-over from the Sausage and Apple Tray bake it seemed the ideal time to make it.

 

Ingredients

320g plain flour.
1 tbsp baking powder.
1/2 tsp salt.
1/4 tsp black pepper.
100g cheddar cheese.
100g bacon pieces.
200ml milk.
2 eggs.
1 tbsp wholegrain mustard.
60ml olive oil.

Recipe

1.Cook the bacon pieces and allow to cool.
2.Pre-heat the oven to 180 degrees c/350 degrees f/Gas mark 4.
3.Lightly oil and line a loaf tin with baking paper.
3.Sift all the dry ingredients into a large bowl.
4.Grate 100g cheddar cheese, and add to the bowl.
5.Add the cooled bacon pieces and mix well.
6.Pour the milk into a large jug.
7.Add the eggs.
8.Add the mustard.
9.Add the olive oil.
10.Whisk the ingredients in the jug together.
11.Make a well in the centre of the dried ingredients and slowly pour in the liquid,making sure to continually stir until it is fully combined.It should form a fairly liquid dough.
12.Pour the mixture into the prepared tin.
13.Bake in the oven for 50 minutes.
14.After 50 minutes remove from the tin and cook for a further 10 minutes on the oven shelf.This should crisp up the bottom.Once cooked it should sound hollow when tapped.
15.Allow to cool on a wire rack before eating.

This bread turned out really well.When i was making it i thought that the wholegrain mustard may overpower the other flavours.This didn't seem to be the case at first but after  a few bites the mustard taste gave a sharp kick.I would probably use slightly less mustard next time.

                                                                                                        The Monday Baker.