Blue Cheese Pecan Bread

There is nothing better than the smell of bread baking in your oven. There is just something about it that brings you home. I love a nice,crusty bread, especially when its freshly baked and nice and warm!  I dont think there is anyone that would disagree here. When I saw this recipe with blue cheese and pecans, I was in heaven!

What I don't like about bread is the time it can take; endless kneading, waiting for it to rise, long bake times and not being able to open the oven door to check on it. Bread is high maintenance!

This is not one of those breads! It was sooo easy and absolutely delicious! It reminded me of a beer bread with a crusty outside, and sweet and moist inside. The crunch of the pecans and sharpness of the cheese took this bread to another level! Martha suggests to serve with a cheese platter, some red grapes, sliced apples, and a glass of white wine. How great does that sound! It also would make a wonderful gift paired with a bottle of wine.

Blue Cheese Pecan Bread

recipe by Martha Hall Foose for Screen Doors and Sweet Tea

photo by Sabrina W. for eat.drink.and be merry.

makes 1 8 inch round loaf

4 cups unbleached-all purpose flour

1/2 cup sugar

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

4 tablespoons butter, cut into 1/2 inch pieces, chilled

2 ounces blue cheese, crumbled (1/2 cup)

1/4 cup chopped pecans

1 1/2 cups plus 1 tablespoon buttermilk

1 large egg, beaten

freshly ground black pepper

Preheat oven to 400 degrees.

In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Cut in the butter until mixture looks like oatmeal. Add the cheese and nuts, and toss to distribute the flour. Make a well in the center and add the 1 1/2 cups of buttermilk and the egg. Stir with a sturdy spoon until you have a shaggy dough.

Tip the dough out onto a lightly floured surface and knead gently to bring together. Form into a slightly flattened 6 inch round. Place on a parchment lined baking sheet. Brush with the remaining buttermilk and sprinkle with pepper. With a serrated knife, cut a shallow X in the top of the loaf.

Bake 10 minutes on 400 degrees. Then reduce the oven to 375 degrees and bake for 35 minutes. Cool on wire rack. You may need to tent with foil, if the loaf begins to brown to quickly.