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| CHEYENNE BREAD | |
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3 c. flour 1 tbsp. baking powder 1/2 tsp. salt 6 slices crisp bacon, crumbled 1/4 c. finely chopped onion 2 tbsp. bacon fat 2 tbsp. chopped parsley 1/4 tsp. crushed oregano 1 egg 1 c. milk Combine flour, baking powder, and salt and mix well. Add all other ingredients until well moistened. Stir in cheese--10 oz. or 2 1/2 cups sharp (not Cheddar) Cracker Barrel brand cheese. Combine. Spoon into greased and floured 9x5 inch loaf pan. Bake at 375 degrees for 50-55 minutes. Remove immediately. Serve warm, toasted or cold. Especially nice to serve with chef's salad. | |
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recipe reviews #176575
Jim Sladek (Ontario) says:
I am delighted to see this recipe posted for all to enjoy. I have made this bread from this recipe many times since I found it in an Albuquerque NM newspaper in the 1960s. The only difference is that I have always used sharp cheddar cheese as the original recipe called for. It's an absolutely delicious addition to a main meal or heated with a slather of butter in the morning for breakfast. Enjoy!
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