This tasty teabread combines two West Country specialities which are now readily available throughout the country: walnuts, which were originally grown in the Vale of Pewsey in Wiltshire, and Cheddar cheese. Use a mature version for a stronger taste.
MAKES 1 LARGE LOAF
15 g (1/2 oz) fresh yeast or 7.5 ml (1 1/2 tsp) dried and a pinch of sugar
450 g (1 lb) strong wholemeal flour
5 ml (1 tsp) salt
2.5 ml (1/2 tsp) paprika
7.5 ml (1 1/2 tsp) mustard powder
175 g (6 oz) Cheddar cheese, grated
100 g (4 oz) walnut pieces, finely chopped
45 ml (3 tbsp) chopped fresh mixed herbs or 5 ml (1 tsp) dried
1. Grease a 900 g (2 lb) loaf tin.
2. Blend the fresh yeast with 300 ml (1/2 pint) warm water. If using dried yeast, sprinkle it into 300 ml (1/2 pint) warm water with the sugar and leave in a warm place for 15 minutes, until frothy.
3. Put the flour, salt, paprika, mustard powder, 100 g (4 oz) of the cheese, the walnuts and the herbs in a large bowl and mix together. Make a well in the centre, then pour in the yeast liquid. Mix together to make a smooth dough that leaves the sides of the bowl clean.
4. Turn the dough on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.
5. Turn the dough on to a floured surface and knead lightly. Shape the dough to fit the prepared tin. Cover and leave in a warm place for 30 minutes, until the dough rises almost to the top of the tin.
6. Sprinkle with the remaining cheese and bake at 190°C (375°F) mark 5 for 45 minutes, until well risen and the loaf sounds hollow when tapped on the bottom. Turn out on to a wire rack to cool.
