Cheese and Walnut Loaf
This tasty teabread combines two West Country specialities which are now readily available throughout the country: walnuts, which were originally grown in the Vale of Pewsey in Wiltshire, and Cheddar cheese. Use a mature version for a stronger taste.
- 1/2 oz fresh yeast or 1 1/2 tsp dried and a pinch of sugar
- 1 lb strong wholemeal flour
- 1 tsp salt
- 1/2 tsp paprika
- 1 1/2 tsp mustard powder
- 6 oz Cheddar cheese grated
- 4 oz walnut pieces finely chopped
- 3 tbsp chopped fresh mixed herbs or 1 tsp dried
- Grease a 900 g (2 lb) loaf tin.
- Blend the fresh yeast with 300 ml (1/2 pint) warm water. If using dried yeast, sprinkle it into 300 ml
- (1/2 pint) warm water with the sugar and leave in a warn place for 15 minutes, until frothy.
- Put the flour, salt, paprika, mustard powder, 100 g (4 oz) of the cheese, the walnuts and the herbs in a large bowl and mix together. Make a well in the centre, there pour in the yeast liquid. Mix together to make a smooth dough that leaves the sides of the bowl clean.
- Turn the dough on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.
- Turn the dough on to a floured surface and knead lightly. Shape the dough to fit the prepared tin. Cover and leave in a warm place for 30 minutes, until the dough rises almost to the top of the tin.
- Sprinkle with the remaining cheese and bake at 190°C (375°F) mark 5 for 45 minutes, until well risen and the loaf sounds hollow when tapped on the bottom Turn out on to a wire rack to cool.
Calories: 3040 kcal
Carbohydrates: 358 g
Protein: 123 g
Saturated Fat: 45 g
Cholesterol: 179 mg
Sodium: 3402 mg
Potassium: 2615 mg
Fiber: 64 g
Sugar: 7 g
Vitamin A: 2101 IU
Vitamin C: 5 mg
Calcium: 1744 mg
Iron: 27 mg