bacon bread

i’m unable these days to really take on any big cooking projects, due to exhaustion from school. anything that requires more than an hour is pretty much out of the question right now, unless i don’t have to babysit it – making chicken stock comes to mind. in the past few months i’ve either split any slightly involved projects over multiple days, or more likely, i just haven’t thought about them seriously at all.

i’ve been thinking about this bread, though, and talking it up enough since it came out in bon appetit a few months ago that i finally decided to make it. that is, a week ago i decided to make it, while shopping for dinner with mary. i made the bacon-onion-dried pear mix actually about 10 days ago (maybe i shouldn’t be telling you this, but there you go). and i had bought the dried pears about 3 weeks before that. so this bread has been in the works for a while.

i finally went to look at the recipe on epicurious, only to find that the reviews were less than stellar – people complained that the bread was dry and bland. multiple people offered suggestions for substitutions, which i duly noted. i mean, if you’re going to go to all the trouble of procuring bacon, cheddar and dried pears, all at the same time, it better be good, right? beyond the rarity of all of those stars aligning (the only place at which i have found dried pears is arax, where we happened to stop by after brunch at delux town diner one day), there’s the expense of the ingredients.

i was determined to ensure that this bread was neither dry nor bland, so i made quite a few alterations to the original recipe, none of them based in the science that is probably well documented in on food and cooking. first, i replaced the olive oil with melted butter – this was suggested by a few of the reviews, and i agreed, as i have often found that olive oil-based cakes are oddly on the dry side. to bolster any lingering dryness issues, i increased the milk to a 1/2 cup and added a stonyfield container’s worth of yogurt (it was fruit on the bottom, so i added everything except the fruit jam). i threw in a bit of extra cheese – i got an 8-oz brick of cabot seriously sharp, and threw in the ounce and a half i had left of an extra-sharp brick. to balance the savory ingredients, i added a little dark brown sugar. i used rosemary instead of sage, because that is what we had on hand when i was making dinner with mary – you must make sure that it is very fresh, so it’s still soft. i increased the amount of pears and threw in some onions for good measure.

the result is a long list of ingredients, but i promise you that it’s worth it. this bread comes out a crusty golden brown at the edges and on top from the cheese – a slightly flaky, browned cheese type of golden brown. the crumb is very moist and soft – you might not need all of the yogurt – but holds up well to the “fill.” i imagine that it would taste good toasted, since the edges will get even crustier. and, quite honestly, this bread is more than the sum of its parts – i had tasted the dried pears they tasted a bit vinegary to me, but that just meant that they go well with the bacon. typically i use whole foods maple-cured bacon, but this time i got niman ranch bacon because it was slightly cheaper. i hate to encourage the crazy yuppie foodies who insist on everything organic from a farmer whose name they know, but the niman bacon is actually better than the whole foods stuff – its flavor just permeates whatever you put it in. i think it was even better in this bread than it was when we ate some after cooking it. do make sure that you use a good thick-cut bacon when you make this, as opposed to a typical thin-cut supermarket bacon.

p.s. i know you would all love to see photos – because, face it, we’re all much more likely to make something if we can see what it can and should look like. when i get my life back, consider it a done deal that there will be more photos.
bacon-cheddar-pear bread

1 3/4c flour
1/2t salt
1/4t pepper
1/4c dark brown sugar
1T baking powder
1 c cheddar, grated, plus 1/2c cheddar, in 1/4″ cubes (8 to 10 oz)
3 eggs
1/3c yogurt
1/2c whole milk
1/2c butter, melted and cooled to room temp
8 oz bacon
1c diced dried pears
1/2c onions, diced
1/2t fresh rosemary, chopped fine
1/4t dried thyme  (optional)

1. heat a large skillet on medium; cut the bacon slices in half and cook until crispy, 15-30 minutes depending on the thickness of the bacon. remove from pan with tongs and drain on paper towels. pour off all of the fat except 1 tablespoon and add the onions, rosemary, and dried pears. while the onion mixture is cooking, cut into small pieces with kitchen shears or a knife, then add back into the onion mixture. cook until onions are cooked all the way through and transfer to a bowl to cool. (this step can be done in advance; cover the bowl and refrigerate until using, within a week.)

2. grease two 5″x9″ loaf pans and line with parchment paper. preheat oven to 350F. in a large bowl, combine the flour, salt, pepper, dark brown sugar, and baking powder, stirring with a fork and breaking up any lumps of brown sugar. add grated and cubed cheeses and stir with a fork or your hands to mix completely, making sure that the cheese doesn’t clump together.

3. in a medium bowl, whisk together the eggs until well. add whole milk and yogurt and whisk until combined. to add the butter, pour in a slow stream into the egg-milk mixture while whisking. add wet ingredients to dry ingredients and mix just until completely combined. the batter will be on the wet side. add the bacon-onion mixture and thyme (if using) and stir until thoroughly combined.

4. using a rubber spatula, scrape the batter into the prepared loaf pans and bake 45-55 minutes, until golden brown on top and a tester comes out with a few crumbs clinging to it (make sure to test in the batter, not in a piece of cheese or pear). serve immediately, or toast the next day.

[makes 2 loaves, about 15-20 slices]