I love this bread sliced thin, toasted, and served with a glass of white wine. Whether serving this at your next gathering or presenting it as a gift, you’ll enjoy the ease in preparing this savory round. Just ring the doorbell with your elbow and present the hostess with a bottle of wine and this bread, and you’ll most likely be invited back.–Martha Hall Foose
LC Surprise! Note
Not much surprises us when it comes to food. But if someone showed up with this loaf and a bottle of chilled vino on our doorstep? Well, that’d surprise us.
Blue Cheese Pecan Bread Recipe
- Quick Glance
- 20 M
- 1 H
- Makes one 8-inch loaf
- 4 cups unbleached all-purpose flour, plus more for the work surface
- 1/2 cup granulated 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
- 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 with a pastry blender or a fork or 2 knives held crisscross fashion until the mixture is the consistency of rolled oats. Add the cheese and nuts and toss to coat with flour.
- 3. Make a well in the center of the flour mixture and add 1 1/2 cups buttermilk and the egg. Stir with a sturdy spoon until you have a shaggy dough.
- 4. Turn the dough onto a lightly floured work surface and knead gently to bring it together. Form the dough 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. Using 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. Let cool on a wire rack.
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Blue Cheese Pecan Bread Recipe © 2008 Martha Hall Foose. Photo © 2008 Ben Fink. All rights reserved.