Yes, it’s another bread recipe.  I always enjoy baking breads (yeastless) and muffins whenever my afternoons allow it.  I just love the smell while it’s baking in the oven (who doesn’t?).  I had a few slices of turkey bacon I wanted to use up and this was perfect for it.

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Ingredients:

• 1 1/2 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 tablespoon of brown sugar
• 2 sprigs of rosemary, 1 stripped and chopped for the batter & 1 stripped for sprinkling on top prior to baking
• 2 handfuls of grated parmesan cheese, 1 handful for the batter & 1 handful for sprinkling on top prior to baking
• 3 slices of turkey bacon, chopped (2/3 of it will go into the batter and 1/3 of it is for sprinkling on top prior to baking
• 1 egg, lightly beaten
• 1 cup of buttermilk
• 1/4 cup of olive oil

Preparation:

Preheat the oven to 375 degrees F.  Grease a 9-inch square baking pan.

In a large bowl combine flour, baking powder, baking soda, salt, brown sugar, 1 sprig of rosemary (chopped) and 1 handful of parmesan cheese.  Mix well and set it aside.

In a medium bowl combine egg, buttermilk and olive oil until blended.

In the dry ingredients bowl make a well in the center.  Add your wet ingredients and stir.  Fold in 2/3 of the chopped turkey bacon until combined.

Pour batter into the greased pan.  Using your spatula, distribute your batter evenly around the pan.  Sprinkle 1 handful of grated parmesan cheese, 1/3 of chopped turkey bacon and 1 sprig of whole rosemary leaves on top.  Bake for 20-23 minutes or until the cake tester/toothpick inserted into the center comes out clean.