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Bacon, Pepper Jack And Scallion Quick Bread

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  • 3 c All-purpose flour
  • 2 ts Double-acting baking powder
  • 1 ts Baking soda
  • 2 tb Sugar
  • 1 c Finely-chopped scallion
  • 1 ts Freshly-ground black pepper
  • 1 1/4 ts Salt
  • 1 1/2 tb Caraway seeds
  • 1 lb Lean bacon; cooked, drained, and crumbled - reserving
  • 2 tb Bacon fat
  • 2 lg Eggs
  • 1 1/2 c Milk
  • 1 tb Mustard
  • 3 tb Vegetable shortening; melted and cooled
  • 2 c Coarsely-grated Pepper Jack cheese; (about 1/2 pound)


Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in the reserved bacon fat over moderately-low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the pepper jack. Divide the batter among 4 buttered and floured loaf pans and bake the breads in the middle of a preheated 350 degree oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. This recipe yields 4 loaves.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9776 broadcast 02-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
Recipe by: John Ash
Converted by MM_Buster v2.0l.