I’m not sure why, but I had a sudden hankering for the bacon and cheddar bread my mom used to make. It never occurred to me to document any of her recipes because parents live forever, right? I haven’t had any of the dishes I grew up with since I was 21, and many have now faded from memory but today was the day I just had to have some bacon cheddar bread!
Now, mind you, this wasn’t one of the more sophisticated numbers she’d serve her bridge ladies for lunch, but it was a family fave. In fact, because it was the 70′s, the original was probably made with Bisquick – mother’s helper of that era ( in the 60′s it was valium). It was always served alongside a bowl of soup and usually on a Sunday following church services. Did I mention that I’m a P.K.? Yes, I’m a recovering Preacher’s kid- but more on that another time.
My new rendition turned out to have a nice crumb, yet be sturdy enough to put a thick slice in the toaster the next day. Of course, it’s best enjoyed hot from the oven dripping with melted butter – because when it’s the 70′s and you are 13, you have no concept of the price to pay for putting butter on your butter…. enjoy!Print This Recipe
1/4 cup grated good Parmigiano Reggiano
2 cups flour
1 T baking powder
1 tsp baking soda
3/4 tsp kosher salt
1/2 tsp coarse-ground pepper
1-2 T fresh chopped herbs (I used rosemary and chives)
4 T butter, melted
1 cup buttermilk
3 eggs, room temp
* 6 oz. prosciutto, pre-baked at 400 until crispy (12-15 min) and then chopped
1 (generous) cup grated sharp cheddar
Heat oven to 350. Generously butter loaf pan with butter and then use the 1/4 cup Parmigiano to “dust” sides and bottom of pan (like you would with flour). Mix dry ingredients (flour through herbs) together by hand in mixing bowl. In separate smaller bowl or glass 2 cup measure, melt butter, add buttermilk and 3 eggs – beat with fork until combined. Add to dry ingredients and mix, fold in cheese + prosciutto being careful not to over-mix. Pour into buttered loaf pan and smooth the top. Bake for 50 minutes in center of oven. Rest on cooling rack until cool enough to gently coax from pan, slice with serrated knife and slather with butter (or not) and enjoy. * Bacon can be subbed (and approximated) for the prosciutto, and I use inexpensive Costco Prosciutto for this.