Walnut Cheddar Loaf - a quick bread

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This is a good loaf fresh from the oven or toasted. If you like wine and

cheese, it is especially good with a hearty red and some extra sharp smoky

cheddar. My late father said the only proper drink to have with this loaf was a

glass of Guinness Extra Stout.

 

Walnut Cheddar Loaf (Bernard Clayton, my hero!)

 

2 1/2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 1/4 teaspoons salt

1/2 teaspoon dry mustard

1/2 teaspoon baking soda

Dash cayenne pepper

1/4 cup vegetable shortening

1 cup sharp Cheddar cheese, grated

1/2 teaspoon vegetarian Worcestershire sauce

1 egg, at room temperature

1 cup buttermilk, at room temperature

1 cup chopped walnuts

 

Makes one medium loaf

 

Preheat oven to 350*F. In large bowl, mix flour, sugar, baking powder, salt,

dry mustard, baking soda and cayenne pepper. Using pastry blender (or two

knives), work in the shortening till it looks like coarse bran. Stir in grated

cheese.

 

In a small bowl, mix together Worcestershire sauce, egg and buttermilk. Stir

into the flour mixture until it is moistened, but no longer. Mix in the nuts.

 

Grease a medium bread pan and pour batter into the pan. Lightly tap pan on the

counter to remove air pockets.

 

Bake about 55 minutes. The loaf is done when a toothpick inserted in the center

of the loaf comes out clean.

 

Remove bread from pan and carefully place on rack to cool.

 

 

 

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