Apple Bacon Cheese Bread
Posted on 30 November 2012
(Or, in order of importance, bacon cheese bread apple.)
I am not a fan of the apple. Look, I get that they are good for you (an apple a day and all that), but the only uncooked apple I tolerate is the honeycrisp.
Ugh, and don’t even get me started on cooked apples. They are squishy and mushy and often accompanied by (bleck) cinnamon. Why would you subject yourself to that?
When this month’s Twelve Loaves ingredient(s) was announced, I had big plans to make pear gorgonzola pizza with greens. I even researched how to make pizza dough in a bread machine and everything.
But that will have to wait for another time. Like another time when I am not crazy busy from the double whammy of the holidays and moving. And from conducting a job search. And from trying to see all my friends because, of course, it is critically important that we see each other as soon as humanly possible — certainly before the holidays.
Ok, ok, that is critically important.
Those are my excuses for squeezing in this post on the last day of the month, barely in time for this month’s theme. And for making YET another quick bread, when I claimed that I would try a yeasty bread when I returned to sea level. And for posting this (at least initially) without photos. And, later, with few photos.
But you should forgive me for everything ever because this quick bread includes bacon. That’s right — I said bacon. Sure, apple and cheese are a natural combination. But the addition of bacon elevates this quick bread from good to delectable. Heavenly. Mind-altering. Nay, world-altering.
The substitution of the Gruyere for the more typical cheddar (though the original recipe called for Swiss) fancies it up. Also, I like Gruyere.
You should enjoy this at a leisurely brunch when you have time to linger over its pleasing symmetry. Savor its alluring aroma. Relish its rich pungent essence. No accompaniment necessary.
Adapted from Gourmet