Recipe by Chef Regina V. Smith
This quick bread recipe is from the October 1986 issue of Gourmet Magazine. The bread keeps, wrapped in foil and chilled, for up to 5 days.
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 tablespoons sugar
- 2 teaspoons double-acting baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1⁄8 teaspoon cayenne
- 1⁄4 cup unsalted butter
- 1 cup sharp cheddar cheese, grated
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon Worcestershire sauce
- 5 slices bacon, cooked, drained and crumbled
- 1 cup black olives, chopped
Directions See How It's Made
- Preheat oven to 375°F.
- In a bowl combine the flour, sugar, baking powder, baking soda, salt, dry mustard and the cayenne. Add the butter and blend the mixture until it resembles meal. Stir in the cheddar cheese gently.
- In a small bowl whisk together the egg, buttermilk and the Worcestershire sauce; stir the mixture into the flour mixture until it is not quite combined.
- Add the bacon and olives and stir once again briefly until the dough is just combined.
- Turn the batter into a well buttered loaf pan and bake the bread for 30 to 40 minutes, or until a tester comes out clean. Let the bread cool in the pan on a rack for 5 minutes, then turn it out onto the rack and let it cool completely.