High-5 for the Mitten State’s very own Virtue Cider! This recipe is the ode to my roots, my neck of the woods, my old stomping grounds. Who loves Michigan? (mmeee-me!) Who loves beer bread? Now, you’re gonna love cider bread! Even better when you can have it two ways. Did I hear someone say Cinnamon Cider Bread with Dutch Apple Butter? Yep, see why cider rocks and how to make Fall REAL.
Virtue Cheesy Cider Bread w/Bacon Jam
Yield 1 loaf
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 3 tablespoons unsalted butter, melted
- 12 ounces Virtue Cider - Percheron
- 1/4 cup sharp cheddar cheese, shredded
Preheat oven to 375 degrees F. Prepare standard loaf pan size with non-stick cooking spray.
In a bowl, combine flour, baking powder, and salt. Add all together: two tablespoons of the melted butter, reserving 1 tablespoon for later, maple syrup, and the hard apple cider. Stir till combined. Add in sharp cheddar cheese.
Pour batter into prepared loaf pan and then drizzle remaining melted butter. Bake in middle of oven for 45 minutes. Cool on rack before serving for 10 minutes.
Enjoy with a smear of Bacon Jam and a glass of Virtue Cider!
- 1 1/2 pounds thick sliced bacon
- 1 1/2 cups finely chopped shallots (from 3 large shallots)
- 5 cloves garlic, chopped
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup
- 1/4 cup firmly packed brown sugar
- 1 teaspoon chili powder
- kosher salt and fresh ground pepper
Preheat the oven to 400 degrees F. Line two rimmed baking sheets with foil, lay the bacon strips flat, making sure pieces do not overlap.
Bake until crisp and browned, 15 to 18 minutes, switching position of baking sheets (top to bottom) once, halfway through cooking.
Transfer strips to a paper towel to drain (pour remaining fat into a heatproof container and reserve). Repeat with remaining bacon.
Working in batches, transfer bacon to a food processor, and pulse until coarsely chopped, or chop by hand.
Transfer chopped bacon to a large heatproof bowl.
While bacon cooks, in a large skillet over medium heat add two tablespoons of reserved bacon fat, shallots, and garlic. Cook, stirring occasionally until translucent, about 7 to 10 minutes.
Increase heat to high; add apple cider, vinegar, maple syrup, brown sugar, and chili powder. Allow mixture to boil frequently stirring with a flexible spatula until reduced to a thick glaze, about 10 to 12 minutes.
Pour mixture over cooked bacon, stirring to coat. Season with salt and pepper to taste. Refrigerate in an airtight container at least one hour.
Enjoy for up to four weeks.