Prep 15 mins
Cook 40 mins
From The Irish Pub cookbook, this delicious variation on traditional brown soda bread is from Durty Nelly's pub-restaurant in the village of Bunratty, County Clare. It's easy to make and slices nicely, but note it's not like American bread you're used to but an Irish style bread with a slight "bitter" taste.
- 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 butter
- 5 ounces cheddar cheese, grated
- 1⁄2 cup walnuts, chopped
- 2 large eggs
- 1 cup low-fat buttermilk
- Preheat the oven to 375 degrees.
- Lightly butter a 9" x 5" x 3" pan.
- In a food processor, combine the flours, mustard, salt, baking powder, baking soda and sugar; pulse 2-3 times to blend. Add the butter and process for 10-15 seconds, or until the mixture resembles coarse crumbs. Set aside one tablespoon of the cheese and one tablespoon of the walnuts for the topping and add the rest to the food processor, pulsing 8-10 times to blend.
- Add the eggs and buttermilk and process for 10-20 seconds, or until a soft dough forms. Spoon into the prepared pan, smooth the top with a rubber spatula that has been dipped in buttermilk, and sprinkle the remaining cheese and walnuts over the top.
- Bake for 35-40 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and let cool on a wire rack before slicing.
This was a very nice, crusty bread however, I may have over-mixed it, as it was very crumbly. I did enjoy the savory flavor, and the crunch from the nuts. I'll make this again, and be very conscientious about the food processor. Thanks for sharing, FLKeysJen!
This was awesome quick bread! Not only was it very easy to make but it has fantastic flavor and great texture. Very nice addition to our cheddar cheese soup and romaine with cucumber salad. Added the extra cheese to the top but not the walnuts and had a crunchy cheesey crust. Made and reviewed for ZWT8 - 2012.
You don't often run across a savory quick bread so, of course, I had to try this one. I skiped the mustard (I had a bad mustard experience awhile back that has really had a lingering effect), used Splenda for the sugar and forgot to save some nuts and cheese for the top. It came out with a fantastic taste that keeps bring you back for "just one more bite". Even though it's a quick bread I'm thinking that I'll be taking a smoked chicken sandwich made with this bread to work tomorrow, :D. OH! I guess I should say that I used the fine grating disk for the walnuts and cheese mainly because DH doesn't like "crunchy or chunky anything". It actually tastes excellent this way. Made for ZWT 8.