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
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.