Buttermilk Cheddar Bacon Bread Food

BUTTERMILK CHEDDAR-BACON BREAD

Steps:

• Heat oven to 350ºF.
• Combine first 4 ingredients in medium bowl. Whisk egg, buttermilk and butter in separate bowl until blended. Add to flour mixture along with the bacon, cheese and chives; stir just until moistened.
• Pour into 8x4-inch loaf pan sprayed with cooking spray.
• Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool in pan 15 min. Remove to wire rack; cool completely.

CHEDDAR BACON BREAD

Steps:

• 1. Pre-heat oven to 400 degrees. Grease two 5 x 9 loaf pans.
• 2. In a large frying pan, cook bacon until crisp. Drain excess grease on paper towels. Cut strips up into bite size pieces.
• 3. In a large mixing bowel, sift salt, baking soda and flour together.
• 4. With your fingers, combine 2 tbsp. of butter until thoroughly combined. It should look like sand. Stir in cheese and bacon until well mixed. Add buttermilk until dough just comes together.
• 5. Divid dough evenly between both loaf pans. Smooth tops of dough. With a knife, cut a thin slice down the center of each loaf. Thinly slice remaining butter and put in the slices, using more if needed.
• 6. Bake until tops are golden brown and a tester comes out clean, approximately 25 - 30 minutes. Allow to cool for 30 minutes before slicing. Enjoy! :o)

OLIVE CHEDDAR BACON BREAD

Steps:

• 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.

TANGY BUTTERMILK CHEESE BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start.
• To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

MINI CHEDDAR BACON LOAVES -- CORNBREAD!

Steps:

• Preheat oven to 350°F.
• Butter 8 mini loaf pans, or large muffin tins.
• Combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
• In a large bowl, use a wire whisk to combine buttermilk, egg and melted butter.
• Stir in the flour mixture until just combined.
• Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL) minced pickled jalapenos.
• Pour about 1/2 cup batter into each of the buttered loaf tins.
• Bake for 8 minutes.
• Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.).
• Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm, or at room temperature.
• NOTE: My little loaf pan has eight openings (3.7" x 2.4" each).

BACON-CHEDDAR BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, pepper, baking powder, and baking soda for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl. Stir in bacon and cheddar.
• Slowly drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
• To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with butter and a fried egg.

CHEDDAR-BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 400°F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)

BUTTERMILK CORN BREAD WITH BACON

Steps:

• Stir buttermilk and polenta in medium bowl to blend. Cover and let stand at room temperature overnight. Preheat oven to 350°F. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings. Place baking pan in oven until bacon drippings are hot, about 6 minutes.
• Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown sugar. Whisk eggs, honey and melted butter in another large bowl to blend. Stir in polenta mixture. Add to dry ingredients. Stir just until blended. Stir in corn kernels. Transfer batter to prepared hot baking pan. Sprinkle bacon over batter, then press bacon gently to submerge slightly. Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes. Transfer to rack. Cool 15 minutes. (Can be prepared 8 hours ahead. Cool completely. Cover and let stand at room temperature.) Cut corn bread into squares and serve warm or at room temperature.

CHEDDAR, BACON, AND SCALLION CORNBREAD RECIPE

Steps:

• Preheat oven to 425°F. Cook bacon in a 10-inch cast iron skillet over medium-high heat until fat renders and bacon crisps, about 10 minutes. Transfer bacon to a paper towel lined plate. Pour bacon fat out into a small bowl. Return 2 tablespoons to pan and place pan in oven. Reserve an additional 2 tablespoons fat and discard the rest or save for another use.
• In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and 2 tablespoons reserved bacon fat. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in bacon, cheese, and scallions.
• Using pot holders, carefully remove hot pan from oven. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.

BUTTERMILK CHEDDAR-BACON BREAD

Steps:

• 1. In a medium bowl, mix the first four ingredients. In a separate bowl, whisk egg, buttermilk and butter until blended.
• 2. Add egg mixture to the flour mixture along with the bacon, cheese and chives; stir just until moistened.
• 3. Spoon mixture into a sprayed 8x4-inch loaf pan and bake in a preheated 350º oven for 45 to 50 minutes or until a toothpick inserted in center comes out clean.
• 4. Cool in pan for 15 minutes and the remove to a wire rack; cool completely.
• 5. NOTE: May be wrapped tightly and frozen for up to 3 months.

GLUTEN FREE BUTTERMILK CHEDDAR-BACON BREAD RECIPE - (4.2/5)

Steps:

• Heat oven to 350ºF. MIX first 4 ingredients in medium bowl. Whisk egg, buttermilk and butter in separate bowl until blended. Add to flour mixture along with the bacon, cheese and chives; stir just until moistened. Spoon into 8x4-inch loaf pan sprayed with cooking spray. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 min. Remove to wire rack; cool completely.

MINI CHEDDAR BACON CORNBREAD MUFFINS WITH MAGICAL HONEY BUTTER

Steps:

• Cook the bacon, drain the grease, crumble and let cool.
• Preheat the oven to 375 degrees Fahrenheit.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
• Grate the cheddar cheese and add to the dry ingredients.
• Using kitchen shears, cut the bunch of chives into small pieces over the dry ingredients. Whisk to combine.
• Add the bacon to the dry ingredients and mix to combine.
• To a large liquid measuring cup, add the buttermilk, cooled melted butter and eggs. Whisk to combine.
• Add the liquid ingredients to the dry ingredients and mix gently until just combined.
• Scoop small balls of muffin batter into a mini muffin tin. Bake in preheated oven for about 10-12 minutes until muffins spring back and are baked through.
• Using a handheld mixer or stand mixer, whip the softened butter until light and creamy.
• Drizzle in the honey and whip until fully incorporated. Add the powdered sugar and salt and whip for a few minutes until light and fluffy, scraping down the sides of the bowl as needed. Enjoy! Honey butter can be stored at room temperature, covered for a few days or refrigerated for longer storage.