1/4CupFresh herbs; Parsley, RosemaryChopped fine. I used one stem of rosemary and the rest parsley.
4OzCheeseshredded
4StripsBaconbaked to a crisp
2TablespoonsUnsalted Buttermelted and cooled
3/4CupButtermilk3/4 cup - 1 cup *
2TablespoonsHoney
1Eggroom temperature
Instructions
Cook your bacon to a crisp and let it drain on a paper towel. Wash your herbs and chop. Set them aside.
Preheat the oven to 375 Farhenheit.
Combine in a bowl: flour, pastry flour, baking soda, cream tartar and salt.
Add the chopped herbs, bacon and the grated cheese to the flour mixture and combine well.
In another bowl combine the buttermilk with the egg, butter and honey.
Slowly add the liquid to the flour and fold it in. Be careful not to overmix or knead the dough or the bread will turn out dense.* When it is just combined place it on a baking sheet with parchement paper and form a circle of around 6 inches in diameter and about 2 inches thick. Score your dough with a sharp knife by cutting a cross shape in the top of the loaf.
Bake the loaf in the preheated oven until it is golden brown and sounds hollow when you softly knock on the bottom of the loaf. If prefered you can also check by inserting a skewer inside the loaf and see if it comes out clean! This takes around 40-45 minutes.
Let it cool on a cooling rack
Notes
* If the dough feels dry after adding the liquid add more buttermilk until comes together nicely and doesn’t feel dry.