Easy Cheddar Walnut Bread

"From The Irish Pub cookbook, this delicious variation on traditional brown soda bread is from Durty Nelly's pub-restaurant in the village of Bunratty, County Clare. It's easy to make and slices nicely, but note it's not like American bread you're used to but an Irish style bread with a slight "bitter" taste."
 
Download
photo by alligirl photo by alligirl
photo by alligirl
photo by Annacia photo by Annacia
photo by Outta Here photo by Outta Here
photo by Outta Here photo by Outta Here
photo by Sweet Baboo photo by Sweet Baboo
Ready In:
55mins
Ingredients:
12
Yields:
1 loaf
Serves:
10
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 375 degrees.
  • Lightly butter a 9" x 5" x 3" pan.
  • In a food processor, combine the flours, mustard, salt, baking powder, baking soda and sugar; pulse 2-3 times to blend. Add the butter and process for 10-15 seconds, or until the mixture resembles coarse crumbs. Set aside one tablespoon of the cheese and one tablespoon of the walnuts for the topping and add the rest to the food processor, pulsing 8-10 times to blend.
  • Add the eggs and buttermilk and process for 10-20 seconds, or until a soft dough forms. Spoon into the prepared pan, smooth the top with a rubber spatula that has been dipped in buttermilk, and sprinkle the remaining cheese and walnuts over the top.
  • Bake for 35-40 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and let cool on a wire rack before slicing.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was a very nice, crusty bread however, I may have over-mixed it, as it was very crumbly. I did enjoy the savory flavor, and the crunch from the nuts. I'll make this again, and be very conscientious about the food processor. Thanks for sharing, FLKeysJen!
     
  2. This was awesome quick bread! Not only was it very easy to make but it has fantastic flavor and great texture. Very nice addition to our cheddar cheese soup and romaine with cucumber salad. Added the extra cheese to the top but not the walnuts and had a crunchy cheesey crust. Made and reviewed for ZWT8 - 2012.
     
  3. You don't often run across a savory quick bread so, of course, I had to try this one. I skiped the mustard (I had a bad mustard experience awhile back that has really had a lingering effect), used Splenda for the sugar and forgot to save some nuts and cheese for the top. It came out with a fantastic taste that keeps bring you back for "just one more bite". Even though it's a quick bread I'm thinking that I'll be taking a smoked chicken sandwich made with this bread to work tomorrow, :D. OH! I guess I should say that I used the fine grating disk for the walnuts and cheese mainly because DH doesn't like "crunchy or chunky anything". It actually tastes excellent this way. Made for ZWT 8.
     
  4. Wow, what a great recipe! I also used Recipe #5274 for the self-rising flour. Loved the texture of this bread, and the crunchy upper crust. Went great with a bowl of Split Pea Soup. All I had was medium cheddar, and will make sure I have extra sharp next time for more cheddar flavor. Did not find this bitter at all. Made for Fall 2008 PAC.
     
  5. This was delicious soda bread, appropriately made on St. Patrick's Day. Substitutions made by me, and apparently very successfully, included using all white whole wheat flour, using recipe#5274 for the self-rising flour, Splenda instead of sugar, and using soft no-trans fat margarine instead of butter. When I added the liquid ingredients to the drys in the food processor, I merely pulsed them together very briefly, just to incorporate the flour, since I felt that this batter was similar to a muffin batter, and the bread might become tough with too much mixing at that stage. I have to say that the texture was great, and the flavour wonderful...I am used to whole grain baked goods, so I didn't find the bread at all bitter.
     
Advertisement

Tweaks

  1. This was delicious soda bread, appropriately made on St. Patrick's Day. Substitutions made by me, and apparently very successfully, included using all white whole wheat flour, using recipe#5274 for the self-rising flour, Splenda instead of sugar, and using soft no-trans fat margarine instead of butter. When I added the liquid ingredients to the drys in the food processor, I merely pulsed them together very briefly, just to incorporate the flour, since I felt that this batter was similar to a muffin batter, and the bread might become tough with too much mixing at that stage. I have to say that the texture was great, and the flavour wonderful...I am used to whole grain baked goods, so I didn't find the bread at all bitter.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes