We’ve taken three of the most moreish foods and combined them to bring you utterly delicious Bacon Cheddar Bread. Hot tip: Best served fresh from the oven with butter.
- Butter, for greasing
- 6 rashers Lynca Meats streaky bacon
- 275g plain flour
- 1 level tbsp baking powder
- 1 tsp salt
- 50g mature cheddar, cut into small cubes
- 1 large egg
- 225ml milk
- Preheat the oven to 200°C.
- Grease a 450g loaf tin and line with baking paper.
- Snip the bacon into strips and dry-fry in a pan until crisp, then set aside to cool.
- In a bowl add the flour, baking powder, salt and stir.
- Add the cheese, bacon, egg and milk. Stir well with a wooden spoon until it has a soft dripping consistency – add extra milk, if needed.
- Pour the mixture into the tin and bake for 25 – 35 minutes, until golden brown and just firm to the touch.
- Best served warm, with butter.
