Bacon, Chive & Beer Bread

Let's be honest. Who wouldn't love a quick bread with bacon in it? I saw this recipe on Kristin's Pastry Affair and served it with Morrison Wood's Chili. It doesn't get much better than that. (I'm going to share Wood's chili recipe in the next post.)

As far as this bread is concerned: YUM. And toasted, even better. I cubed and toasted some to made croutons for the chili. Or you can serve it sliced with any soup...but it should be a nice hearty soup. Easy to make and no matter how you serve it, it'll be a hit.

Bacon, Chive & Beer Bread
Adapted slightly from Pastry Affair

Yields 1 loaf (I made two mini loaves and froze one)

Ingredients:
3 cups bread flour (all-purpose will be OK too) 
1 tablespoon baking powder 
3 tablespoons freshly chopped chives 
2-2 1/2 ounces cooked bacon, crumbled (about 15 thin slices) 
3/4 teaspoon salt 
12 ounces beer 
1/4 cup butter, melted

Method:
Preheat oven to 375 degrees F. Butter a 9 by 5-inch loaf pan and sprinkle it with fine bread crumbs, tapping the extra out. (The bread crumbs are an old Maida Heatter trick.)
In a mixing bowl, whisk together flour, baking powder, chopped chives, salt, and crumbled bacon. Pour in beer and mix until just incorporated. The dough is very thick. Spread batter evenly in prepared baking pan. (I had to use my fingers) Pour melted butter over the top of the dough.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is browned. Allow to cool for 5-10 minutes before cutting and serving.