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breaking bread.

May 5, 2013

i came across this recipe last fall and had every intention of baking these bacony-oniony loaves to give as homemade hostess presents during the holidays.  the problem was that they tended to disappear before i could get them wrapped up and given away.  today i made the recipe with no intention of sharing / wrapping / giving & am enjoying every savory bite.


bacon & gruyère quick bread (makes 1 large loaf or 3 small loaves)
from christina tosi of momofuku milk bar
3 T butter, plus more for greasing
2 medium onions, chopped
½ lb bacon
2 C all-purpose flour
1 T baking powder
2 tsp. kosher salt
½ tsp. ground black pepper
1 C whole milk
1/3 C olive oil
1 egg
½ lb gruyere, coarsely grated

preheat oven to 350. grease loaf pan (or 3 small pans) with butter.  set aside.

in a large skillet, melt butter.  add onions & cook, stirring occasionally, over medium heat until deeply golden & caramelized, about 30 minutes.  set aside to cool.  in same pan cook bacon over high heat until crisp.  drain & chop.  set aside.

in a large bowl, whisk together flour, baking powder, salt & pepper.  in a medium bowl whisk together milk, oil & egg.  slowly pour milk mixture into flour mixture & stir until just combined.  gently fold in cheese, onions & bacon then transfer to prepared pan(s).  bake until golden brown & a toothpick inserted into the center comes out clean, about 45 minutes (or 25 for small loaves).  set aside to cool for 15 minutes, remove from pan(s) & cool completely.

3 Comments leave one →
  1. Emily Fisher permalink
    May 5, 2013 9:15 pm


  2. September 19, 2013 3:31 am

    Wow this recipe is just amazing! And the loaves look so pretty. I love a bread without yeast. I’m a big Christina Tosi Fan- she is a genius!

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