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Quick breads are a great way to serve up a fresh, warm loaf from
the oven, without having to wait for yeast to ferment or dough to rise.
And this Duchesse de Bourgogne quick bread,
named for the beer I use to make it
is a great flavor combination of caramely rich amber ale, sharp tangy cheddar, smoky
bacon and spicy chilli.
Start by buttering
and then flouring a loaf pan.
That will allow the finished loaf to easily release from the pan after baking.
Next chop the bacon
and fry it until it becomes crisp.
After the bacon has cooled,
chop or process it into small pieces.
Finely grate some strong sharp Cheddar cheese
and reserve it along with the bacon.
In a mixing bowl, add the flour
the sugar
baking powder
salt
and the chilli powder.
Make sure the dry ingredients are well mixed.
Add the Cheddar cheese
and the bacon
and then blend.
Pour in the beer and mix.
but stir the batter only until the ingredients have combined.
Let the batter rest for 5 minutes
and then pour it into the buttered loaf pan.
Bake for approximately 1 hour.
After the bread comes out of the oven
remove it from the pan and let it rest on a rack for a few minutes before cutting.
The bread should have a soft, chewy texture, and while the addition of the chilli powder
won't produce a fiery loaf,
after a few bites, you'll detect it slowly creeping up on your taste buds.
But it's the beer that really gives this bread its unique taste.
Its caramel and fruity tones work well with the other elements of the bread to serve up
a very tasty loaf.
A list of ingredients, along with the amounts and step-by-step directions for this recipe
are available to download in the recipe section at: thefoodshow.net