Olive Bacon and Cheese Bread

 

Nutritional Information

Per serving (approximate values, based on 12 slices per loaf):

• Calories: 295 kcal
• Protein: 12g
• Carbohydrates: 25g
• Fat: 16g
• Fiber: 2g
• Sodium: 480mg

Ingredients

• 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup (56g) unsalted butter, melted, or 1/4 cup (60ml) olive oil
• 1 cup (240ml) buttermilk (or regular milk mixed with 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
• 2 large eggs, lightly beaten
• 1 cup (150g) cooked and crumbled bacon (about 8-10 slices raw bacon)
• 1/2 cup (75g) pitted black olives, chopped (e.g., Kalamata or regular black olives)
• 1 cup (113g) shredded sharp cheddar cheese (or Gruyere, Parmesan)
• 2 tablespoons fresh chives or parsley, chopped (optional, for garnish and flavor)
• 1 tablespoon all-purpose flour (for tossing mix-ins)

Instructions

1. Preheat your oven to 375°F (190°C). Grease and flour a standard 9×5-inch loaf pan, or line with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder. Set aside.
3. In a separate medium bowl, whisk together the melted butter (or olive oil), buttermilk, and lightly beaten eggs until well combined.
4. In a small bowl, toss the cooked and crumbled bacon, chopped olives, and shredded cheese with 1 tablespoon of all-purpose flour. This step helps prevent the heavier ingredients from sinking to the bottom of the loaf during baking. If using, add the chopped chives or parsley to this mixture.
5. Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. The batter should be thick and lumpy; do not overmix, as this can lead to a tough bread.
6. Gently fold in the floured bacon, olives, and cheese mixture until evenly distributed throughout the batter. Again, mix minimally.
7. Pour the batter into the prepared loaf pan, spreading it evenly with the back of a spoon or spatula.
8. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and firm to the touch.
9. Once baked, remove the loaf pan from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
10. After cooling slightly, carefully lift the bread out of the pan using the parchment paper overhangs (if used) or invert it onto the wire rack. Allow it to cool completely before slicing, as this helps the bread set and prevents crumbling.
11. Slice with a serrated knife and serve warm or at room temperature.