After Italian rooted first recipe, Taralli from Salty Snacks (Ten Speed Press, September 2012) by Cynthia Nims, i think that comfort food is in order after rough waters of this week.
Bacon-Chive Bread with
Goat Cheese
Makes
12 to 16 servings
6 slices
thick-cut bacon
2 cups
all-purpose flour
1 teaspoon
baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt or flaky or coarse
sea
salt
1/4 teaspoon freshly ground black pepper
11/2 cups (about 6 ounces) finely crumbled fresh
plain goat cheese
1/2 cup unsalted butter, at room temperature
2 large
eggs
1 cup
whole milk
1/3 cup chopped fresh chives
Heat a large skillet over medium heat. Add
the bacon slices and cook, turning the slices over every couple of minutes,
until nicely browned and crisp, 8 to 10 minutes. Transfer the bacon to paper
towels to drain and cool. When cooled, crumble or cut the bacon into small
pieces; set aside.
Preheat the oven to 350°F. Butter and flour
an 8- or 9-inch round cake pan.
Combine the flour, baking powder, baking
soda, salt, and pepper in a medium bowl and stir well to mix.
Combine 11/4 cups of
the goat cheese and the butter in the bowl of a stand mixer fitted with the
paddle attachment and beat at medium speed until smooth. Add one of the eggs
and beat until fully incorporated, then beat in the second egg, scraping down
the sides of the bowl as needed. Gradually add the dry ingredients with the
mixer at low speed, alternating with the milk. Take the bowl from the stand and
stir in the bacon and chives by hand, just
until incorporated. Spoon the batter into the prepared pan, smoothing
the top. Sprinkle the remaining 1/4 cup of goat cheese
over the top.
Bake until the top is lightly browned and
the bread pulls away from the sides of the pan, 35 to 40 minutes. Let cool
slightly in the pan, then turn the bread out onto the rack to cool completely,
inverting the bread so that the goat cheese topping is upright.
Cut the cooled bread into
12 to 16 wedges, arrange on a platter or large plate, and serve. The bread will keep for 1 day, well wrapped in
foil.
(*Reprinted with permission from Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bitesby Cynthia Nims, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit:Jennifer Martiné)