There are certain things that were just meant to go together…
Bread and cheese.
Cheese and bacon.
Bacon and bread.
This is like one of those equations that go something like if A=B and B=C, then A=C. Basically, yes, any combination of bread, cheese and bacon is equally good. You can’t go wrong. And do you know what goes great with salty things like bacon and cheese? Beer. Consider it variable D. There is quite possibly nothing bad that can happen from combining these four ingredients.
I have spun out some beer cheese breads in the past, but none that included bacon. I do have my grandma’s bacon and cheese Easter bread, but that doesn’t include beer. It’s finally all come together, and the best part?
Not only does this bread include bacon, but it also incorporates a little bit of the bacon grease. Over the top in the best way possible.
Three-quarters of this loaf was consumed within an hour of it coming out of the oven. So basically, I would say that the entire loaf serves, like, three people if you are as infatuated with bread, bacon, beer and cheese as my Chief Culinary Consultant and I obviously are.
Math and logic are way more fun when you can eat the equations, am I right?
A quick bread made with beer, bacon, cheddar and... bacon grease!
6 slices thick-cut bacon, fried and coarsely chopped, grease reserved
3 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
4 ounces sharp cheddar cheese, shredded (about 1 cup)
1 (12-ounce) bottle beer or ale
4 tablespoons unsalted butter, melted
2 tablespoons reserved bacon grease
1. Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan and line with parchment paper; set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a wooden spoon, stir in the bacon and cheese until evenly distributed. Add the beer and stir with the spoon until the batter is evenly moistened.
3. Pour the melted butter into the bottom of the prepared loaf pan, and spoon the batter on top. Drizzle the bacon grease evenly over the top of the batter.
4. Bake until a thin skewer inserted into the middle comes out clean, 50 to 60 minutes. Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. Leftovers can be wrapped in plastic wrap and stored at room temperature for up to 3 days.