* Exported from MasterCook *
Bread, Bacon
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Extra Virgin Olive Oil -- plus more for greasing
8 slices bacon -- Welshire, chopped
1 3/4 cups whole wheat pastry flour
1 cup finely chopped collard greens -- (from about
1/2 bunch)
1/2 cup finely grated Pecorino Romano cheese
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup 2% milk
4 eggs
Preheat oven to 425F. Oil a 9x5" loaf pan; set aside. Cook bacon in a
large skillet over medium-high heat until just crisp, 8 to 10
minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined
plate; set aside to let cool.
In a medium bowl, toss together flour, greens, cheese, baking
powder, salt, pepper and cooled bacon. In a large bowl, whisk
together milk, oil and eggs. Add flour mixture and fold together just
until combined. Transfer to prepared pan and bake until cooked
through and deep golden brown, 30 to 35 minutes. Set aside to let
cool until warm; and then run a knife around the edges to loosen and
turn out the loaf. Cut into slices and serve.
Per serving: 80 calories (30 from fat), 3.5g total fat, 1g saturated
fat, 35mg cholesterol, 160mg sodium, 7g total carbohydrate (1g
dietary fiber, 0g sugar), 3g protein
Source:
"Whole Foods"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 77 Calories; 4g Fat (44.0%
calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber;
39mg Cholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : A beautiful and fragrant savory loaf in the style of tea
bread that is best when served warm from the oven, yet also delicious
lightly toasted with fig spread. If you make it the day before, cool
completely before wrapping and storing at room temperature.