This bread is quick and easy to make; you don’t need any yeast here, baking powder only. It’s a nice accompaniment to any soup or salad, or as part of a buffet, as an evening snack, or for the brunch table on May 17. (Norwegian National Day) 🙂
I found the inspiration for this bread in the book “Bake” by Rachel Allen.

Sett ovnen på 180 C.
Legg bakepapir i bunnen av brødformen, evt. smør sidene som ikke blir dekket av papiret.
Sikt alle de tørre ingrediensene over i en stor bolle.
Ha i den revne osten og baconbitene, bland godt med en skje, el.l.
Bland sammen melk, egg, sennep og olivenolje, deretter hell blandingen over i bollen med det tørre.
Rør med en skje til alt er godt blandet, og ha over i brødformen.
Stek i ovnen i ca 50-55 minutter, la brøden stå litt i formen (min. 10 minutter) før du tar det ut på en rist til avkjøling.

You’ll need:
325 grams plain flour
2 tsp baking powder
1/2 tsp salt
100 grams Cheddar cheese (or other cheese of your choice), grated
100 grams bacon, fried until crisp and chopped
200 ml milk
2 eggs
1 tbsp Dijon mustard
50 ml olive oil
Loaf tin (approx. 1,5 litre capacity)

Preheat oven to 180 C.
Line the loaf tin with parchment paper.
Sift all the dry ingredients into a large bowl.
Add the grated cheese and bacon, mix well.
In a measuring jug, whisk together the milk, eggs, mustard and oil, then pour into the dry ingredients.
Stir with a spoon or so until everything is combined, scrape the mixture into the loaf tin.
Bake in the oven for about 50-55 minutes, then leave the bread in its tin for at least 10 minutes before removing to a wire rack to cool.