Walnut Cheddar Loaf くるみとチェダーチーズのローフ

This is another one of my wife’s baking projects. She saw this recipe on the Washington Post web site. She was intrigued by the use of pulverized walnuts in the dough like a type of nut flour combined with the grated cheese. She wanted to see how that would taste. This is definitely a unique bread (in a good way) (#1). It is fairly dense in texture but has a nice rich nutty flavor for the pulverized walnuts with a hint of the cheese flavor. We had this as a part of the breakfast lightly toasted.

Ingredients: (makes one 8-inch loaf)
6 tablespoons (85 grams) unsalted butter, cut into chunks, softened, plus more for the pan
1 1/2 cups (188 grams) all-purpose flour
1/2 cup (63 grams) whole-wheat flour
2 teaspoons granulated sugar
1 teaspoon ground mustard
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon fine salt
4 ounces (113 grams) grated sharp cheddar cheese 
1/2 cup (60 grams) chopped walnuts 
2 large eggs
1 cup (240 milliliters) well-shaken whole or low-fat buttermilk

Directions:
Position a rack in the middle of the oven and preheat to 375 degrees. Lightly grease an 8-by-4-inch loaf pan. In a food processor, combine the flours, sugar, mustard, baking powder, baking soda and salt, and pulse 4 to 5 times to blend. Add the butter and process for 15 seconds to form a crumbly mixture.
Add the cheese and nuts to the food processor. Pulse until incorporated.

In a liquid measuring cup lightly beat together the eggs and buttermilk until combined, then pour into the food processor. Process until a thick batter comes together.

Transfer the batter to the prepared pan and use an offset spatula or a moistened flexible spatula to smooth out the top. Bake for about 40 minutes, or until a skewer inserted into the center comes out clean. Transfer the pan to a wire rack and let rest for 15 minutes.

This is a very satisfying and filling bread. One piece goes a long way. (You are eating a lot of nuts although you might not notice it because they form part of the flour.) It toasts up nicely and makes a very nice bread for breakfast.