No image available
Member recipe

Cheddar and Bacon Loaf Recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Member recipe by

Servings

Serves 1 - 10 Slices

It's Sunday morning and you're reading the papers, savouring the lovely aroma of fried bacon as you wait for your Cheddar and bacon loaf to finish baking. This easy recipe only takes 40 minutes from start to finish, with no yeast or kneading involved - so enjoy.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • Butter, for greasing
  • 4 rashers streaky bacon
  • 275g plain flour
  • 1 level tbsp baking powder
  • 1 tsp salt
  • Pinch of English mustard powder
  • 50g mature Cheddar, cut into 1cm cubes
  • 1 large egg
  • 225ml milk, plus 1 tbsp
  • 2-3 tbsp chopped fresh parsley

Method

    1. Preheat the oven to 200C/fan180C/gas 6. Grease the base and sides of a 450g loaf tin and line the base with baking paper.
    2. Snip the bacon into strips and dry-fry in a pan until crisp, then cool.
    3. Meanwhile, put the flour, baking powder, salt and mustard powder into a bowl and stir. Add the cheese, bacon, egg, 225ml milk and parsley. Stir well with a wooden spoon until it has a soft dropping consistency – add extra milk, if needed.
    4. 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.
BBC GoodFood Magazine

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
nicholawood
26th Sep, 2012
1.05
I have to agree with Carol M that I found this recipe stodgy, even after cooking it for longer than suggested it just had an under baked texture, possibly due to the amount of liquid in it. Flavour was great though so in future I will add the same quantities of bacon and cheese to a normal tin loaf recipe for hopefully a more successful outcome
alfie02
2nd Jul, 2011
1.05
May have been me but I found it stodgy. Would not make again
mazlp1
20th Feb, 2009
4.05
I was a bit unsure at first about using so much baking powder but it turned out very well. I left out the parsley because my mother doesn't like it, but it was still very tasty!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.