Friday, September 15, 2017
Cheddar Walnut Bread
I love a good sweet bread. Mostly I make things like zucchini, or pumpkin, or banana, but I found myself craving the dense, moist texture of those breads without the sweetness. I wanted a delicious nut and cheese bread that wasn't dry, but also wasn't full of sugar. I searched and searched and all I could find were breads with a large crumb and too much added sugar.
I experimented a lot and finally settled on this recipe. It's not as heavy as a banana bread would be, but not as light as a biscuit or yeast bread. It's somewhere in the middle with a beautiful savory flavor that's just perfect for these crisp fall days.
Cheddar and Walnut Bread
Makes 1 loaf
1/2 cup butter-melted
1/4 cup vegetable oil - I use olive oil
2 Tablespoons granulated sugar
3 cups all-purpose flour or bread flour
1 cup whole wheat flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon table salt or 1 Tablespoon Kosher salt
1 cup chopped walnuts
1 1/3 cups milk
3 cups finely shredded sharp cheddar cheese
1. Preheat oven to 350 degrees F.
2. Mix together butter, oil, salt and sugar.
3. Add eggs one at a time, blending after each addition.
4. Sift together flours, salt, baking powder and baking soda--add to egg mixture alternately with milk. Mix well.
5. Add cheese and nuts and blend until combined.
6. Spoon into two greased and floured 9x5 loaf pans.
7. Bake at 350 degrees F for 1 hour until a toothpick inserted in the center of each loaf comes out clean.