1/2 pound back bacon or Canadian bacon
2 cups all purpose flour
1/2 cup whole wheat graham flour (used whole wheat flour)
1 1/2 tsp baking powder
1 tsp kosher salt (used course)
1 cup grated sharp or extra sharp cheese
1/4 cup lard
2 Tbsp sugar
2 large eggs, beaten
1/2 cup whole milk (used skim)
3/4 cup buttermilk
1 tsp worcestershire sauce
Preheat oven to 350 degrees F; spray a 10" loaf pan
- cook bacon, set aside to cool, dice or cut in small pieces
- in a large bowl, combine flours, salt, baking powder and sugar; add lard and mix until looks like course salt; add the cheese and combine
- in another large bowl, mix eggs, milk, buttermilk and worcestershire sauce; mix
- pour the wet mixture over the dry and incorporate; do not over mix
- fold in bacon
- pour batter in prepared pan and bake 50-55 minutes or until the top of the bread is lightly brown and a thin knife inserted comes out clean.
- let cool for 10 minutes and remove from pan (to plate or wire rack) and continue to cool
- slice and serve warm with Irish buter (Kerrygold).
- Enjoy!
