Bacon, Pepper Jack And Scallion Quick Bread Recipe

3 c All-purpose flour
2 ts Double-acting baking powder
1 ts Baking soda
2 tb Sugar
1 c Finely-chopped scallion
1 ts Freshly-ground black pepper
1 1/4 ts Salt
1 1/2 tb Caraway seeds
1 lb Lean bacon; cooked, drained,
-and
; crumbled – reserving
2 tb Bacon fat
2 lg Eggs
1 1/2 c Milk
1 tb Mustard
3 tb Vegetable shortening; melted
-and cooled
2 c Coarsely-grated Pepper Jack
-cheese; (about 1/2 pound)

Into a bowl sift together the flour, the baking powder, the baking
soda, and the sugar. In a skillet cook the scallion with the pepper,
the salt, and the caraway seeds in the reserved bacon fat over
moderately-low heat, stirring, until it is soft and let the mixture
cool. In a large bowl whisk together the eggs, the milk, the mustard,
the shortening, and the scallion mixture, add the flour mixture, and
stir the batter until it is just combined. Stir in the pepper jack.
Divide the batter among 4 buttered and floured loaf pans and bake the
breads in the middle of a preheated 350 degree oven for 35 to 40
minutes, or until a tester comes out clean. Remove the breads from
the pans and let them cool, right sides up, on a rack. The breads
keep, wrapped well in plastic wrap and foil, chilled for 1 week or
frozen for 1 month. This recipe yields 4 loaves.

Yields
4 servings