Recipe by Kerfuffle-Upon-Wincle
From bon appetit magazine -- For best texture, make sure the dried pears are plump and moist. Best eaten the day it is made; after that try it toasted and topped with butter!
- 5 pieces sliced bacon, cooked and chopped
- 1 cup coarsely grated extra-sharp cheddar cheese
- 1⁄2 cup extra-sharp cheddar cheese (in 1/4-inch cubes)
- 1⁄2 cup dried pears (about 3 1/2 ounces, finely chopped)
- 1⁄2 cup walnuts, toasted and chopped
- 1 tablespoon minced fresh sage
- 1 3⁄4 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 3 large eggs
- 1⁄3 cup whole milk
- 1⁄3 cup extra virgin olive oil
Directions See How It's Made
- Preheat oven to 350 degrees.
- Generously butter 8 1/2 x 4 1/2 x 2 1/2 inch metal loaf pan.
- Combine chopped cooked bacon, all cheese, dried pears, walnuts, and sage in medium bowl.
- Whisk flour, baking powder, salt, and black pepper in large bowl to blend.
- Whisk eggs, milk, and olive oil in another medium bowl to blend.
- Pour egg mixture over flour mixture and stir just until dry ingredients are moistened.
- Add bacon-cheese mixture and stir until incorporated (dough will be very sticky).
- Transfer dough to prepared loaf pan; spread evenly.
- Bake on rack in center of oven, until golden on top and slender knife inserted into center of bread comes out clean ~ about 55 minutes.
- Cool bread in pan for 5 minutes, then turn onto rack and cool completely. It tastes best the day it is made.
- Can be made one day ahead ~ Wrap in plastic wrap, then foil, and store at room temperature. To be eaten later ~ try it toasted and topped with butter.