Walnut and Cheddar Loaf 8.000

Deb Lindsey for The Washington Post

Mar 12, 2014

This quick bread is savory, salty, earthy and dense; mustard gives it a bit of a bitter edge.

Serving ideas: Slice and butter it while warm and serve with tomato soup. Layer slices with cream cheese and smoked salmon. Toast thin slices and serve with an omelet.

Make Ahead: Wrap the bread in aluminum foil and store at room temperature for up to 5 days.


Servings:
8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings; makes one 8-inch loaf

Ingredients
  • 6 tablespoons (3/4 stick) unsalted butter, cut into chunks, at room temperature, plus more for the pan
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon powdered mustard
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons sugar
  • 4 ounces grated sharp cheddar cheese
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 1 cup low-fat buttermilk

Directions

Preheat the oven to 375 degrees. Use a little butter to lightly grease an ovenproof glass or ceramic 8-by-4-inch loaf pan.

Combine the flours, powdered mustard, salt, baking powder, baking soda and sugar in a food processor; pulse 4 or 5 times to blend. Add the butter and process for 15 seconds to form a crumbly mixture.

Reserve 1 1/2 tablespoons of the cheese and 1 1/2 tablespoons of the walnuts; add the remaining cheese and nuts to the food processor. Pulse about 10 times to incorporate.

Crack the eggs into a liquid measuring cup filled with the buttermilk; beat lightly with a fork, then pour into the food processor. Process for 15 seconds to form a batter with body.

Transfer the batter to the loaf pan. Run a flexible spatula under cool water, then use it to smooth the surface of the batter. Sprinkle evenly with the reserved cheese and nuts. Bake for about 40 minutes or until a skewer inserted into the center comes out clean.

Transfer the loaf pan to a wire cooling rack to rest for 15 minutes before dislodging and removing the bread for slicing.

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Recipe Source

Adapted from "Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love," by Noel McMeel with Lunn Marie Hulsman (Running Press, 2014).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.