3 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tbsp. sugar
1 c. finely chopped scallions
1 tsp. ground black pepper
1 1/4 tbsp. caraway seeds
1 lb. bacon, cooked, drained, reserving 2 tbsp. fat, crumbled
2 lg. eggs
1 1/2 c. milk
3 tbsp. Dijon mustard
2 c. grated extra-sharp Cheddar
3 tbsp. vegetable oil

Into a bowl sift together the flour, baking powder, baking soda and the sugar.

In a skillet cook the scallions with the pepper, salt and the caraway seeds in the reserved bacon fat over low heat, stirring, until soft. Let mixture cool.

In a large bowl whisk together the eggs, milk, mustard, oil and the scallion mixture; add the flour mixture and stir until just combined. Stir in the Cheddar and bacon.

Divide batter among 4 buttered and floured 5 1/4 x 3 1/4 x 2 inch loaf pans and bake in a preheated 350 degree oven for 35 to 40 minutes. Remove the breads from the pans and cool on a rack. The breads keep, wrapped well in plastic wrap and foil chilled for one week, or frozen one month.