Loaded Cheddar Bacon Bread

Preheat oven to 350 F. Grease a standard-sized loaf pan with baking spray.

In a skillet over medium-high heat, cook bacon until crispy. Set bacon aside to drain on a paper towel, leaving the bacon grease in the skillet.

Saute peppers and scallions in bacon grease until softened, about 2 minutes. Remove from heat and set aside.

In a large bowl combine flours, baking powder, baking soda, salt, chili powder and smoked paprika and whisk together.

In a small bowl combine beer, buttermilk and agave and whisk together. Pour wet ingredients into the large bowl with the dry ingredients and fold together with a spatula until just incorporated.

Chop up bacon now that it’s cooled.

Into the bowl of dough, add bacon, pepper and scallion mixture, the leftover bacon grease from the pan, sun dried tomatoes, rosemary and 1 cup of the cheddar cheese. Fold everything into the dough until just incorporated.

Spread dough into the loaf pan and bake for 20 minutes.

Remove from oven, sprinkle remaining 1/2 cup of cheese on top and bake again for another 20-25 minutes until cheese is golden and bread is cooked through.

Let bread cool in the loaf pan for 20 minutes before removing it from the pan and cooling on a wire rack.

Notes:
Buttermilk can be made using 1/2 cup milk and 1 tablespoon lemon juice.