Bacon, Cheddar & Sage Quick Bread

There is a stretch of the year — the first cool weekends, windows cracked, a sweater found at the back of the closet — when the house wants the smell of something baking and bacon in the same breath. This is that loaf: sage and cheddar and rendered pork folded into a quick bread that asks for none of the patience of yeast, only a bowl, a spoon, and the good sense not to overmix.

The Baking-Powder Lift

Quick breads earn their name from chemistry, not yeast. A generous tablespoon of baking powder against just under two cups of flour forces a fast, powerful lift the instant the wet meets the dry — which is why you whisk the leavener thoroughly through the flour first, so it works evenly rather than in pockets. The reward is a tall, tender crumb from a batter you can have in the pan in ten minutes.

The Honey-Butter Finish

Fold the cheddar, bacon, and sage in only until the batter just comes together — stop the moment the flour disappears, because every extra stroke develops gluten and trades a tender loaf for a tough one. Then the flourish: whisk melted butter with honey and brush it over the crust while the bread is still screaming hot from the oven, so the glaze melts down into the surface instead of sitting on top. It sets into a faint sweet-savory lacquer that plays against the salt of the bacon.

Jorj Morgan

Bacon, Cheddar & Sage Quick Bread

A in chemical leavening and savory crumb structure. By bypassing traditional yeast in favor of a rapid baking powder lift, this heavily fortified, olive oil-enriched batter flawlessly suspends crisp bacon, sharp cheddar, and fresh sage, finished with a deeply savory-sweet honey butter glaze.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Side Dish

Ingredients Equipment Method

Ingredients

  

The Inclusions

• 6 slices high-quality bacon maple-smoked preferred, diced into ⅛-inch pieces
• 4 ounces sharp cheddar cheese freshly grated (about 1 cup)
• 1 tablespoon fresh sage finely chopped

The Dry Ingredients

• 1 ¾ cups unbleached all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon coarse black pepper

The Wet

• 3 large eggs
• ⅓ cup whole milk
• ⅓ cup extra virgin olive oil

The Honey-Butter Glaze

• 2 tablespoons unsalted butter melted
• 2 tablespoons high-quality honey

Equipment

• 1 Standard 9x5-inch metal loaf pan
• 1 Heavy-duty wire cooling rack
• 1 Professional silicone spatula
• 1 Heavy glass mixing bowl

Method

 

Cook the Bacon

1. Preheat the oven to 350°F. Generously coat an 8½ x 4½-inch metal loaf pan (or 3 mini loaf pans) with vegetable oil spray or butter.
2. In a heavy cast-iron skillet over medium-high heat, cook the diced bacon pieces until the fat renders completely and the pork is deeply crisped and golden.
3. Transfer the crispy bacon bits to a paper towel-lined plate to drain and cool. Discard the rendered fat.

Mix Dry & Wet

1. In a large ceramic mixing bowl, vigorously whisk together the all-purpose flour, baking powder, kosher salt, and coarse black pepper. (The massive ratio of 1 full tablespoon of baking powder forces a rapid, aggressive chemical lift in the dense batter).
2. In a separate medium bowl, whisk the eggs, whole milk, and extra virgin olive oil until unified and frothy.

Fold in the Fillings

1. Pour the wet olive oil mixture directly into the dry flour mixture. Use a wooden spoon to stir gently.
2. Before the flour is fully integrated, fold in the freshly grated sharp cheddar cheese, chopped fresh sage, and cooled bacon bits.
3. Stir strictly until the ingredients are just combined. The dough will be exceptionally thick and heavy; do not overmix, or the gluten will overdevelop and yield a tough, rubbery loaf.

Bake & Glaze

1. Scrape the thick batter into the prepared loaf pan, smoothing the top evenly with a spatula.
2. Bake in the preheated 350°F oven until the crust is deeply golden brown and a wooden tester inserted into the absolute center of the loaf comes out perfectly clean, about 50 to 55 minutes. (If baking mini loaves, check for doneness at 35 minutes).
3. While the bread bakes, vigorously whisk the melted butter and honey together in a small ceramic bowl to create a glossy glaze.
4. Remove the bread from the oven. While it is still screaming hot in the pan, use a pastry brush to heavily slather the top and exposed sides of the crust with the honey-butter glaze. Allow to cool slightly before removing from the pan and slicing.