1/2 C. minced Onion

3 oz. Parmesan cheese, shredded on the large holes of box grater (about 1 C.)

3 C. (15 oz.) unbleached all-purpose flour

1 T. baking powder

1/4 tsp. cayenne

1 tsp. salt

1/8 tsp. ground black pepper

4 oz. Gruyere cheese, cut into 1/2-inch cubes

1 large egg, beaten lightly

3/4 C. sour cream

 

Chop 5 oz. (5 slices) bacon into 1/2-inch pieces and fry in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and pour off all but 3 T. fat from the skillet. Add 1/2 C. minced onion to the skillet and cook, stirring frequently, until softened, about 3 minutes; set skillet with onion aside. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, then sprinkle 1/2 C. of the Parmesan evenly over the bottom of the pan. In a large bowl, whisk the flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in the gruyere, breaking up clumps; stir in bacon and onion. In a medium bowl, whisk together the milk, egg, and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape the batter into the prepared loaf pan; level the surface with a rubber spatula. Sprinkle the remaining 1/2 C. Parmesan evenly over the surface. Bake until deep golden brown and a toothpick inserted into the center of the loaf conies out clean, 45 to 50 minutes. Cool in the pan on a wire rack 5 minutes; invert the loaf onto the rack, turn right-side up, and continue to cool until warm, about 45 minutes. Cut into slices and serve.

 

 

Yield:

Calories:

Fat:

Fiber: