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1
Preheat oven to 350 F. Grease a standard-sized loaf pan with baking spray.
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2
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.
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3
Saute peppers and scallions in bacon grease until softened, about 2 minutes. Remove from heat and set aside.
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4
In a large bowl combine flours, baking powder, baking soda, salt, chili powder and smoked paprika and whisk together.
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5
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.
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6
Chop up bacon now that it's cooled.
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7
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.
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8
Spread dough into the loaf pan and bake for 20 minutes.
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9
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.
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10
Let bread cool in the loaf pan for 20 minutes before removing it from the pan and cooling on a wire rack.
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11
Notes:
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12
Buttermilk can be made using 1/2 cup milk and 1 tablespoon lemon juice.
