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Blue Cheese Pecan Bread Recipe

Ingredients

How to make it

  • In a large bowl, sift together your flour, salt, powder and soda. Cut the butter pieces into the flour mixture using your fingers or a pastry blender and blend till the mixture resembles coarse oatmeal.
  • Add the toasted pecans and blue cheese and toss till well coated.
  • Make a well in the center and add your beaten egg and buttermilk and mix with a wooden spoon till you have a shaggy dough.
  • Toss the mixture onto a lightly floured surface and kneed till it comes together.
  • Make your desired bread loaves, either one large or two smaller and put onto a parchment lined baking sheet.
  • With a sharp knife score an X across the top about 1/4 inch deep on each loaf.
  • Brush the loaves with the remaining buttermilk and then generously grind some coarse black pepper over the tops of the loaves. Don’t be bashful on this part, especially if you like pepper.
  • Bake for 10 minutes, then reduce oven to 375degrees and continue to bake. 35 more minutes for the large loaf and about 20 minutes for the smaller loaves.
  • It should be toasty brown on top and hollow when you thump the bottom of the loaf.
  • Martha suggests to serve this bread toasted with a good red wine, which sounds great if I drank. I would also serve some fresh fall fruit with it as well. It is a beautiful bread and wrapped up would make an easy hostess gift. Martha suggests to bring this bread and a bottle of wine as a gift and promises that you will be invited back again. She is so right, you might get another invitation on the spot.
  • The loaf was gigantic so unless you have a huge crowd make two loaves instead of the one.

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The Cook

choclytcandy Dallas, Dallas

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