Cheese & Walnut Loaf
This easy savoury tea bread or quick bread is made with self raising flour and eggs instead of yeast. Delicious sliced and spread with butter or serve alongside soups and salads.
Ingredients
- 225 g self raising flour
- 1 large pinch salt
- ΒΌ tsp ground black pepper
- 100 g butter plus extra for greasing
- 120 g mature cheese e.g. Cheddar grated
- 40 g walnuts roughly chopped
- 2 eggs beaten
- 150 ml milk
Instructions
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Preheat the oven to 180C / 160 Fan / Gas 4 with a shelf positioned just below the middle.
Butter a small loaf tin (approx. 19 x 9 x 6 cm, capacity 450ml or 1 lb)
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Sift the flour, salt and pepper into a bowl.
Rub in the butter with your fingertips.
Stir in the grated cheese and walnuts.
Pour in the eggs and milk then mix everything together well.
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Transfer the mixture to the prepared tin and level the top.
Put into the preheated oven and bake until risen, brown and firm: a skewer or cocktail stick inserted should come out clean. (50-55 min).
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Remove from the tin and leave to cool on a wire rack until completely cold.
Serve spread with butter, or alongside soup, salad etc. Also good toasted.
Eat within 3-4 days or freeze.
Recipe Notes
Suggested by recipes in Make a Meal of Cheese (1973, Cheese Information Service) and Farmhouse Kitchen II (1978, Yorkshire Television).