Yield: 20 Servings
|3 cups||All-purpose flour|
|1 cup||Whole wheat flour|
|4 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|1½ cup||Chopped walnuts|
|⅔ cup||Butter or margarine; softened|
|⅔ cup||Dry white wine|
|1½ cup||Shredded sharp cheddar cheese; (6 oz)|
|1 cup||Crumbled blue cheese; (4 oz)|
|1 tablespoon||Poppy seeds|
|1 tablespoon||Sesame seeds|
1⅓ cup milk may be substituted for the ⅔ cup milk and ⅔ cup wine.
Stir together the flours, baking powder, baking soda, salt and walnuts. Set aside.
In large bowl of mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir flour mixture into creamed mixture alternately with milk and wine. Spoon half the batter into another bowl. Stir cheddar into one portion of batter and blue cheese into the other.
Spoon half the Cheddar batter into each of 2 greased and floured 9 x 5 inch loaf pans, distributing batter down one long side of each pan. Then spoon half the blue cheese batter into each pan alongside cheddar batter.
Sprinkle poppy seeds over cheddar batter and sesame seeds over blue cheese batter. If you prefer, you can make 1 Cheddar loaf and 1 blue cheese loaf by putting all of one type of batter into 1 pan etc.
Bake at 350 F for about 1 hour or until a wooden pick inserted in center of loaf comes out clean. Let cool in pans for 10 minutes, then turn out onto racks to cool completely. May be wrapped and frozen for up to 2 months.
To serve, cut bread into ¾ inch thick slices. It has a tendancy to crumble so don't try to slice thin.
Source: "Cheese: How to Choose, Serve and Enjoy" by Sunset Books, 1986 Posted to MC-Recipe Digest V1 #1063 by Mardi Desjardins <amdesjar@...> on Jan 30, 1998