* Exported from MasterCook *
Bread, Cheddar-Pecan
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Nuts
Posted Quickbread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour -- (313g)
3 tablespoons granulated sugar -- (36g)
1 1/2 teaspoons baking powder -- (7.5g)
1 teaspoon kosher salt -- (3g)
1 teaspoon garlic powder -- (2g)
1/4 teaspoon baking soda -- (1.25g)
1 1/3 cups whole buttermilk -- room temperature (320g)
1/4 cup canola oil -- (56g)
1 large egg -- room temperature (50g)
1 cup roughly chopped toasted Pecan Halves -- (113g)
2/3 cup firmly packed shredded extra-sharp Cheddar
cheese -- (75g) plus
3 tablespoons firmly packed shredded extra-sharp Cheddar
cheese -- (22g)
1/2 cup finely chopped green onion -- (56g)
1/4 cup lightly packed finely chopped fresh dill -- (10g)
1/4 cup roughly chopped Pecan Halves -- (28g)
Softened butter -- to serve
Packed with Cheddar cheese and flavored with dill, this quick bread
recipe has fresh springtime flavor that highlights the richness of
Sunnyland Farms Raw Georgia Pecan Halves. Made all the more tender
from buttermilk in the batter, this loaf is delicious served warm
from the oven and slathered in butter.
Makes 1 loaf, (8 1/2x4 1/2")
Preheat oven to 350F (180F). Spray an 8 1/2x4 1/2" loaf pan with
baking spray with flour; line pan with parchment paper, letting
excess extend over sides of pan.
In a large bowl, whisk together flour, sugar, baking powder, salt,
garlic powder, and baking soda. In a medium bowl, whisk together
buttermilk, oil, and egg. Add buttermilk mixture to flour mixture;
stir until well combined. (Batter will be very thick.) Fold in
toasted pecans, 2/3 cup (75 grams) cheese, green onion, and dill
until well combined. Spoon batter into prepared pan; using a small
off set spatula, smooth into an even layer. Sprinkle top with raw
pecans and remaining 3 tablespoons (22 grams) cheese.
Bake until a wooden pick inserted in center comes out clean and an
instant-read thermometer inserted in center registers 200F (93C), 1
hour to 1 hour and 5 minutes. Let cool in pan for 5 minutes. Using
excess parchment as handles, remove from pan, and let cool completely
on a wire rack. Serve with softened butter.
S(Internet address):
https://www.bakefromscratch.com/cheddar-pecan-loaf/
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 206 Calories; 12g Fat (50.8%
calories from fat); 5g Protein; 20g Carbohydrate; 1g Dietary Fiber;
20mg Cholesterol; 247mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 0321