Savory Cheddar Walnut Loaf
Delight in the nutty and cheesy goodness of this Savory Cheddar Walnut Loaf, a delectable twist on traditional Irish soda bread hailing from Durty Nelly's pub-restaurant in the picturesque village of Bunratty, County Clare. This easy-to-make loaf features robust flavors of sharp cheddar and crunchy walnuts, perfectly balanced with whole wheat flour and a hint of mustard. Its rustic texture and slightly bitter undertones make it a unique accompaniment to soups, salads, or simply spread with butter. Serve it warm for a comforting treat that’s sure to impress your family and friends.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
self-rising flour
1 1/2 cups (none)
whole wheat flour
1/2 cup (none)
dry mustard
1 teaspoon (none)
salt
1/4 teaspoon (none)
baking powder
1/2 teaspoon (none)
baking soda
1/2 teaspoon (none)
sugar
2 teaspoons (none)
unsalted butter
6 tablespoons (cold and cubed)
cheddar cheese
5 ounces (grated)
walnuts
1/2 cup (chopped)
large eggs
2 (beaten)
low-fat buttermilk
1 cup (none)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Lightly grease a 9" x 5" x 3" loaf pan with butter to prevent sticking.
3
In a food processor, combine the self-rising flour, whole wheat flour, dry mustard, salt, baking powder, baking soda, and sugar. Pulse the mixture 2-3 times until evenly mixed.
4
Add the cold, cubed unsalted butter to the dry ingredients and blend for 10-15 seconds, or until the mixture resembles coarse crumbs.
5
Set aside 1 tablespoon each of grated cheddar cheese and chopped walnuts for the topping. Add the remaining cheese and walnuts to the food processor and pulse 8-10 times to incorporate them into the mixture.
6
In a separate bowl, whisk together the eggs and low-fat buttermilk until well combined.
7
Pour the egg and buttermilk mixture into the food processor and process for an additional 10-20 seconds, or until a soft dough forms. Be careful not to overmix.
8
Transfer the dough into the prepared loaf pan, smoothing the top gently with a rubber spatula dipped in buttermilk. Sprinkle the reserved cheddar cheese and walnuts evenly over the top.
9
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
10
Once baked, remove from the oven and let the loaf cool on a wire rack for at least 10 minutes before slicing. Enjoy warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cheddar Walnut Loaf?
It is a nutty and cheesy twist on traditional Irish soda bread that features sharp cheddar and crunchy walnuts with a rustic texture.
Where does this Savory Cheddar Walnut Loaf recipe originate?
The recipe hails from Durty Nelly's pub-restaurant located in the village of Bunratty, County Clare, Ireland.
What is the recommended oven temperature for baking this loaf?
The oven should be preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
How long should the Savory Cheddar Walnut Loaf bake?
The loaf should bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
What size loaf pan is required for this recipe?
You should use a 9 inch by 5 inch by 3 inch loaf pan.
What types of flour are used in this recipe?
The recipe calls for 1.5 cups of self-rising flour and 0.5 cup of whole wheat flour.
How should the butter be prepared before mixing?
The 6 tablespoons of unsalted butter should be cold and cut into cubes.
What kind of cheese is best for this bread?
The recipe specifies using 5 ounces of grated cheddar cheese.
Do I need to reserve any ingredients for the topping?
Yes, set aside 1 tablespoon each of the grated cheddar cheese and chopped walnuts to sprinkle over the top before baking.
What is the role of dry mustard in this recipe?
Dry mustard is added to provide robust flavor and balance the richness of the cheese and walnuts.
What leavening agents are included in the dough?
The recipe uses a combination of baking powder and baking soda, in addition to the self-rising flour.
How many eggs are needed for the Savory Cheddar Walnut Loaf?
The recipe requires 2 large eggs, which should be beaten before being mixed with the buttermilk.
What type of buttermilk should be used?
The instructions specify using 1 cup of low-fat buttermilk.
How should the dough be mixed in a food processor?
Dry ingredients are pulsed first, then butter is blended for 10 to 15 seconds, followed by cheese and walnuts, and finally the liquids are processed for 10 to 20 seconds.
What is the trick for smoothing the top of the dough?
Gently smooth the top with a rubber spatula that has been dipped in buttermilk.
How long should the loaf cool before it is sliced?
It is recommended to let the loaf cool on a wire rack for at least 10 minutes before slicing.
What are the suggested serving accompaniments?
The loaf is a unique accompaniment to soups and salads, or it can be simply spread with butter.
Is there any sugar in this savory bread?
Yes, the recipe includes 2 teaspoons of sugar.
What is the preparation method for the walnuts?
The walnuts should be chopped before being added to the mixture.
How do I prevent the loaf from sticking to the pan?
The loaf pan should be lightly greased with butter before the dough is added.
What is the texture of the Savory Cheddar Walnut Loaf?
The loaf has a rustic texture with crunchy walnuts and slightly bitter undertones.
Should the eggs and buttermilk be mixed together separately?
Yes, whisk the eggs and low-fat buttermilk together in a separate bowl until well combined before adding them to the food processor.
How many total ingredients are in this recipe?
There are 12 ingredients in total: self-rising flour, whole wheat flour, dry mustard, salt, baking powder, baking soda, sugar, butter, cheddar, walnuts, eggs, and buttermilk.
Can I serve this bread at room temperature?
Yes, the loaf can be enjoyed either warm or at room temperature.
How many times should the dry ingredients be pulsed?
The dry ingredients should be pulsed 2 to 3 times until they are evenly mixed.
What should the mixture look like after adding the butter?
After blending the cold cubed butter, the mixture should resemble coarse crumbs.
Should I overmix the dough?
No, you should be careful not to overmix the dough; process the liquid ingredients for only 10 to 20 seconds until a soft dough forms.
What is the salt content in this recipe?
The recipe calls for 1/4 teaspoon of salt.
Is this bread a quick bread?
Yes, it is classified as a quick bread and a variation of soda bread.
What village is associated with Durty Nelly's?
Durty Nelly's is located in the village of Bunratty in Ireland.