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.

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.

Transfer the crispy bacon bits to a paper towel-lined plate to drain and cool. Discard the rendered fat.

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).

In a separate medium bowl, whisk the eggs, whole milk, and extra virgin olive oil until unified and frothy.

Pour the wet olive oil emulsion directly into the dry flour mixture. Use a wooden spoon to stir gently.

Before the flour is fully integrated, fold in the freshly grated sharp cheddar cheese, chopped fresh sage, and cooled bacon bits.

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.

Scrape the thick batter into the prepared loaf pan, smoothing the top evenly with a spatula.

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).

While the bread bakes, vigorously whisk the melted butter and honey together in a small ceramic bowl to create a glossy emulsion.

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.