Give your family the bed-and-breakfast treatment by making Buttermilk Cheddar-Bacon Bread—from scratch! It's easier than you think, and every bit as tasty.
What You Need
Original recipe yields 16 servings
2-1/4 cups flour
1/4 cup sugar
1-1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1 cup buttermilk
1/4 cup butter, melted
8 slices cooked OSCAR MAYER Bacon, crumbled
1 cup KRAFT Shredded Sharp Cheddar Cheese
1/4 cup chopped fresh chives
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Let's Make It
Heat oven to 350ºF.
Combine first 4 ingredients in medium bowl. Whisk egg, buttermilk and butter in separate bowl until blended. Add to flour mixture along with the bacon, cheese and chives; stir just until moistened.
Pour into 8x4-inch loaf pan sprayed with cooking spray.
Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool in pan 15 min. Remove to wire rack; cool completely.
This flavorful bread can be baked ahead of time. Cool completely, then wrap tightly and freeze up to 3 months.
This bread is equally delicious whether served warm or cooled to room temperature.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.