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.