Sometimes there is an urgency for freshly baked bread.
Such an urgency cannot possibly be patient enough for yeast to work its magic or for overnight proving (I mean who has the foresight or patience for overnight proving?! Not me). So sometimes the need for freshly baked bread is a craving that must be satisfied with immediacy. And that's where this little loaf comes in. Because not only is it utterly delicious, it is no-knead, no-prove, no messing around time wasting when there are carbs to consume. It will be on the table in less than an hour and a half of your deciding to make it. This loaf is all over urgent bread cravings.
Last week I experienced the bread urgency described above. Happily my bread-based hankering coincided with the most delightful of pantry occupants - half a pack of bacon, a big bunch of chives and a lump of cheddar. And that only meant one thing - bunging them all in together to bake up the most delightful of savoury treats.
This bread is kind of a hybrid. It's part bread (obviously), part quiche, part savoury cake. It has such an indulgent soft and pillowy texture and makes the perfect addition to any breakfast, brunch or lunch table. And that's how I like to imagine this bread will be eaten. Baked quickly early in the morning and served with lashings of butter at a brunch table. I'd like to think it will also be surrounded by cheeses, hams, fruits and a bucket load of laughter and chatter.
For Cheese Chive and Bacon Bread you will need (makes one loaf):
5 rashers smoked bacon
275g plain flour
1 tsp baking powder
1 tsp salt
1/2 tsp mustard powder
75g mature cheddar
1 large egg
3 tbsp chopped fresh chives
Begin by preheating your oven to 200c and lining a loaf tin with greaseproof paper. Then cut the bacon up into cubes and dry fry until crisp and delicious. Once fried, set aside to cool.
As the bacon is cooling, combine the flour, baking powder, salt and mustard powder into a bowl and stir.
Then grate your cheese, finely chop your chives and add them into the bowl. Crack in the egg and add in the cooled bacon, too.
Pour in the milk.
Stir together until well combined.
Pour into the lined loaf tin and bake for 30-35 minutes until risen, golden and firm to the touch.
This loaf is best served warm, so get your hands on it ASAP!
Serve thick, generous slices.
With a healthy portion of salty, soft butter.
Will keep for up to three days, but I'd advise enjoying it on the day of baking.