Bread What You Eat.

I've been neglicting my blog of late. With good reason--I've been, ah, "busy". Yeah. Busy. Or lazy. Whatever. We're  getting back into the swing of things around here. The tree & Christmas decorations are loooong gone, the new presents are mostly put away and the kids are back into their routines.

I've been looking for a breakfast bread/muffin recipe that my family would eat (minus Bryce), that would freeze well and was easy to make. The first 2 recipes I made were HORRIBLE. One was much too eggy and the other didn't taste very good. Sigh.

I saw a recipe for a quick bread with adaptations for other breads in the Dec/Jan '11 Country Living and I thought I'd give it a go. (psst---it's super yummy!) Scroll down for the entire recipe plus my changes/thoughts.

Oh, and my title? This is something that my Gr Grandfather used to say, I'm told.

Basic Quick-Bread Dough
3 cups all-purpose flour
1 tablespoons baking powder
2 teaspoons salt
4 large eggs
1 cups whole milk
6 tablespoons unsalted butter, melted

8 slices bacon, cooked and chopped (2 teaspoons bacon fat reserved)
1 cups finely chopped onion
3 1/2 cups grated sharp Cheddar

Directions For Basic Quick-Bread

1.In a large bowl, combine flour, baking powder, and salt.

2.In a medium bowl, lightly beat together eggs and milk.

3.Pour milk mixture and melted butter into dry ingredients and stir until just combined.

4.Preheat oven to 350 degrees F. In a large nonstick skillet over medium-low heat, heat bacon fat. Add onion and cook until soft and translucent, about 8 minutes; let cool.


5.Add onion, bacon, and 1 1/2 cups Cheddar to Basic Quick Bread Dough and stir until combined. Transfer to 4 nonstick mini-loaf pans (5 3/4- by 3-inches). Sprinkle top of each loaf with 1/2 cup Cheddar.

6.Bake until a skewer tests clean when inserted into the center, 30 to 35 minutes. Remove loaves from pans and let cool on a wire rack


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My changes:
3/4 cup of cooked loose sausage instead of the bacon
1 cup of shredded cheese instead of 3 1/2. (that's a LOT of cheese)
If you use salted butter, cut the 2 t of salt down to maybe 1 or 1.5 teaspoons
Any milk will work
I baked mine in 1 loaf pan and made 2 dozen mini-muffins. Baking time for the mini muffins is 25 mins.