Cheese and Bacon Loaf Featuring "Peruvian Sun"

Peruvian Sun Cheese and Bacon Loaf

• 1 tablespoon salted butter

• 1/3 cup +3 tablespoons of saffron oil

• 1 onion, minced

• 1/4 pound bacon cut into little pieces

• 1 tablespoon Peruvian Sun seasoning

• 3 Eggs

• One cup + 2 tablespoons all purpose flour sifted

• 1 3/4 teaspoons baking powder

• 1/2 cup of milk, hot

• 1 1/2 cups grated cheese( Gruyere and cheddar)

1. Preheat the oven to 350°

2. in a skillet, combine the butter and 1 tablespoon oil and heat over medium-high heat. Add the onion and sauté stir frequently until the onion begins to color, about four minutes. Add the bacon and continue cooking, stirring frequently until the onion is gold and brown. Season with Peruvian Sun seasoning. remove from the heat.

3. In the bowl of an electric mixer, combine the egg, flour, and baking powder, and beat until smooth. Gradually add the remaining oil, beating consistently until blended, then add the milk, beating consistently until blended. Add the cheese, stir to combine, then add the onion mixture to the batter and stir to combine.

4. scrape the batter into an ungreased loaf pan. Bake in the center of the oven for 45 to 55 minutes, until a toothpick inserted into the center comes out, clean. Transfer the pan to a wire rack and let cool for at least 15 minutes, then slide a thin knife around below and remove from the pan. Serve, warm, or at room temperature

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