Name: Double cheese and pecan loaf recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: Serves: 12
Ingredients: 60g Parmesan-style hard cheese (we used Old Winchester), grated; 350g plain flour; 1tbsp baking powder; Good pinch cayenne pepper; 125g mature Cheddar, cut into small cubes; 60g chopped pecans (or walnuts); 4 spring onions, trimmed and chopped; 250ml full-fat milk; 1 large egg; 170ml pot sour cream; 6-10 sage leaves, optional

By GoodtoKnow

published 10 June 2012

in Recipes

There's nothing quite like the smell of homemade bread, and very few loaves smell more delicious than this one! This flavoursome double cheese and pecan loaf pairs creamy Old Winchester and Cheddar cheeses with crunchy pecan nuts for a rich, savoury bread that's great served with soup or salad, or enjoyed on its own with a generous smear of butter.

Ingredients

60g Parmesan-style hard cheese (we used Old Winchester), grated
350g plain flour
1tbsp baking powder
Good pinch cayenne pepper
125g mature Cheddar, cut into small cubes
60g chopped pecans (or walnuts)
4 spring onions, trimmed and chopped
250ml full-fat milk
1 large egg
170ml pot sour cream
6-10 sage leaves, optional

You will need:

900g (2lb) loaf tin, well buttered and strip-lined

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Method

Set the oven to 180°C/350°F/Gas Mark 4. Sprinkle half the grated cheese into the tin to coat the base and sides. Mix the flour, baking powder, cayenne, 1tsp salt and lots of freshly ground black pepper in a large bowl. Mix in the Cheddar cheese cubes, nuts and spring onions.
Whisk the milk, egg and cream together, then fold this into the dry ingredients. Spoon into the tin, smooth the top, gently push in the sage leaves, if using, and sprinkle with the rest of the grated cheese.
Bake 50-55 minsuntil golden and a skewer comes out clean. Cool in the tin for 5 mins, turn out and transfer to a rack to cool. Serve warm with salad.

Top Tip for making Double cheese and pecan loaf

Most hard cheeses in the UK are suitable for vegetarians, apart from Parmesan and Gorgonzola.

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