Cheddar, apple & walnut loaf
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Cheddar, apple & walnut loaf
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A dense and savoury bread cake recipe.
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Ingredients
- 175 grams self-raising flour
- 125 grams butter salted, chilled and cut into small pieces
- 50 grams bran flakes cereal
- 125 grams cheddar cheese grated + 25gms extra to top, extra mature
- 1 apple cored and cut into small pieces, Pink Lady variety, medium-large, peeled
- 3 egg large free-range, at room temperature
- 50 grams walnuts chopped
Instructions
- Preheat your oven to 180C / 350 F and line a medium-sized loaf tin with baking paper.
- Sift the flour into a large bowl and add the chilled butter. Using your hands mix these together until they resemble coarse bread crumbs.
- Break the bran flakes up into smaller pieces (not too small) and mix this into the flour, then add the walnuts (you can keep a few out to add to the top), grated cheese and chopped apple.
- Lightly beat the eggs with a fork in a separate bowl and then add this to the dry mixture. Using a wooden spoon, lightly mix until the batter is combined. It will be a very thick dough-like consistency.
- Decant this into your lined baking tin and spread it out to even it. Sprinkle the remaining Cheddar cheese as well as any reserved walnuts on top. Bake for 50 – 65 minutes until golden brown and when a skewer is inserted it comes out clean.
- Depending on the size and height of your loaf time, the cooking time can vary and my loaf took closer to 80 minutes. Gently cover the loaf with a piece of tinfoil from about halfway through the baking time to prevent over-browning.
- Allow to cool in the tin for about 20 minutes before removing it and then store in an airtight container or wrapped in foil to be eaten within two days. If you want to keep it longer, cut it into slices and freeze these off. Serve with lashings of butter obvs.
Notes
- Store any leftover loaf in a sealed container for a few days. Wrap it well and freeze it if you need to store it for longer.
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