During my vegetarian days in the 1970s, one of my favorite recipes was a walnut-cheddar loaf that must have had a kilo (2 pounds!) of mixed cheese and nuts in it—it could have sunk a ship!Back then, I just thought more was better. Today I make a much lighter version, flecked with a more modest amount of cheese and just a handful of those earthy, nutritious nuts.
MAKES 1 LOAF (12 SLICES)
EQUIPMENT: A 1-quart (1 l) rectangular nonstick loaf pan; a heavy-duty mixer fitted with a whisk (optional); a baking rack.
Vegetable oil, for oiling the pan
1-1/4 cups (180 g) unbleached, all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
3 large eggs, free-range and organic, lightly beaten
1/3 cup (80 ml) vegetable oil, such as sunflower oil
1/3 cup (80 ml) whole milk
2 cups (250 g) grated cheddar cheese
1 cup (125 g) walnut halves
1. Center a rack in the oven. Preheat the oven to 400°F (200°C). Lightly oil the loaf pan.
2. In a large bowl, combine the flour, baking powder, and salt and mix to blend.
3. In the bowl of the heavy-duty mixer, whisk together the eggs, oil, and milk at high speed until the mixture is light and frothy, about 3 minutes. On low speed, mix in the dry ingredients until just combined. The batter will be quite thick. Stir in the cheese and walnuts by hand.
4. Pour the batter into the prepared pan and bake until the bread is well risen, firm, and golden, 25 to 30 minutes. Remove the bread from the pan and place it on the baking rack to cool. Serve sliced, fresh or toasted.
MAKE-AHEAD NOTE: Store, carefully wrapped, in a cool, dry place for up to 3 days or in the freezer for up to 1 month.