Cheddar Walnut Bread

adapted from The Irish Pub Cookbook by Margaret Johnson


Yield:  1 loaf


1 1/2 cups self rising flour

1/2 cup whole wheat flour

1 teaspoon dry mustard

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons sugar

6 Tablespoons unsalted Kerrygold Irish butter, cut into small pieces

1 1/4 cups Kerrygold Vintage Cheddar Cheese, grated

1/2 cup walnuts, chopped

2 large eggs, room temperature

1 cup buttermilk


Preheat the oven to 375° F.  Prepare a 9 X 5 X 3 inch loaf pan by lightly buttering.


In a food processor combine the flours, dry mustard, salt, baking powder, baking soda, and sugar. Pulse to blend.  Add the butter pieces and process for 10-15 seconds, or until the mixture resembles coarse crumbs.  Set aside 1 Tablespoon cheese and 1 Tablespoon chopped walnuts for the topping. Add the remaining to the processor.  Pulse 8 to 10 times to blend.


Add the eggs and buttermilk to the mixture and process 10-20 seconds, or until a soft dough forms. Spoon the dough into the prepared loaf pan.  Smooth the top with a rubber spatula that has bee dipped in buttermilk.  Sprinkle the remaining cheese and walnuts over the top.  


Bake 35-40 minutes or until a tester inserted into the center of the bread comes out clean.  Remove from the oven and allow to cool on a wire rack before slicing.