Blue Cheese Pecan Bread

by Martha Hall Foose
from Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
(Clarkson Potter, 2008)
Makes one 8-inch loaf

Whether serving this at your next gathering or presenting it as a gift, you will enjoy the ease in preparing this plump, savory round. I love this bread sliced thin and toasted, served with a glass of white wine. Ring the doorbell with your elbow and present the hostess with a bottle of wine and this bread, and you will most likely be invited back.—Martha Hall Foose

convert Ingredients
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 unsalted butter, cut in 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

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Method
1. Preheat the oven to 400°F (200°C).

2. In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Cut in the butter until the mixture looks like oatmeal. Add the cheese and nuts, and toss to distribute in the flour.

3. Make a well in the center and add 1 1/2 cups of the buttermilk and the egg. Stir with a sturdy spoon until you have a shaggy dough.

4. Tip the dough out onto a lightly floured work 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 1 tablespoon buttermilk and sprinkle with pepper. With a serrated knife, cut a shallow X in the top of the loaf.

5. Bake for 10 minutes. Reduce the oven temperature to 375°F (190°C) and bake for 35 minutes, or until the loaf is deep golden brown and sounds hollow when thumped on the bottom. Cool on a wire rack.

Recipe © 2008 by Martha Foose. All rights reserved.
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