Quick Cheese Loaf with streaky bacon and Gruyere

October 8, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.

This is a very QUICK and full of flavour loaf which can be eaten warm or later toasted with butter. My family eat the whole loaf in one sitting as it is so popular.Quick Cheese Loaf with streaky bacon and Gruyere





Quick Cheese Loaf with streaky bacon and Gruyere


90g parmesan grated

140g smoked streaky bacon cut into 1 cm pieces

1 small onion

360g plain flour

1 tbsp baking powder

¼ tsp cayenne pepper

120g Gruyere cheese cut into 1 cm cubes

280ml full fat milk

1 large egg

150ml sour cream


Preheat oven to 180°C with the oven rack in the middle position. Butter a 23x12cm non-stick loaf tin and sprinkle the bottom with half the grated parmesan.

Cook the bacon in frying pan over a medium heat until crisp and browned around the edges, about 6 – 8 minutes. Using a slotted spoon, transfer the bacon to paper towels and pour off all but 3 tbsp of fat from the frying pan. Peel and finely dice the onion and add to the frying pan. Cook for about 3 minutes until softened and set aside.

In a large bowl whisk together the flour, baking powder, cayenne, 1 tsp salt and ¼ tsp ground black pepper. Using a rubber spatula, mix in the Gruyere, coating each piece with the flour mixture before adding the bacon and onion.

Again try to coat the bacon and onion pieces with the flour mixture. In a large measuring jug, whisk together the milk, egg and sour cream. Fold the wet ingredients into the dry mixing until just combined. The dough should be heave and rather thick. Spoon into the prepared loaf tin. Smooth the surface and sprinkle the top with the remaining parmesan.

Transfer to the oven and bake for about 45 mins, until the loaf is golden brown and a skewer inserted comes out clean. Allow to cool in the tin on a wire rack for 5 minutes before turning the loaf out. Enjoy warm but not hot.


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