• Rachel Patterson

Cheese, bacon & rosemary loaf

Using up some left over gammon instead of the bacon I made this cheesy loaf, although not really bread it is more of a savoury cake but works very well.


Butter, for greasing 4 rashers streaky bacon or pancetta 275g (10 oz) plain flour 1 level tbsp baking powder 1 tsp salt Pinch of English mustard powder 50g (2oz) mature cheese, cheddar works well, cut into 1cm cubes 1 large egg 225ml (7 1/2 fl oz) milk 2 teaspoons finely chopped rosemary

Preheat the oven to 200C/fan180C/gas 6. Grease the base and sides of a 450g loaf tin and line the base with baking parchment.

Snip the bacon into strips and dry-fry in a pan until crisp, then cool.

Put the flour, baking powder, salt and mustard powder into a bowl and stir. Add the cheese, bacon, egg, milk and rosemary. Stir well with a wooden spoon until it has a soft dropping consistency – add extra milk, if needed.

Spread in the tin and bake for 25 minutes, until risen, golden brown and just firm to the touch. Serve warm or cold, with butter and cheese, if you like.

If you want to keep it vegetarian you could leave out the bacon.

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© 2019 Rachel Patterson