Cottage Cheese,
Celery and Walnut Teabread
An old-fashioned recipe, probably devised in the
mid-nineteenth century, when breads relied on the newly acquired raising agents
other than yeast to give them a lift.
Serves 10
225 g cottage cheese
75 g light brown sugar
3 medium eggs, beaten
225 g self raising flour
1 tsp baking powder
9 walnut halves, chopped finely
2 sticks celery, chopped finely
1 pinch salt
Preheat the oven to Gas Mark 4/180°C/350°F. Line a 900g (2
lb) loaf tin with baking parchment or greaseproof paper.
Sieve the cottage cheese into a bowl. Add the sugar and
eggs. Cream until light (use an electric hand-held whisk or rotary beaters to
do this).
Sieve the flour, baking powder and pinch or salt, on to the
creamed mixture and fold in. Add the celery and walnuts.
Spoon into the prepared tin. Bake for 1 hour, until well
risen and golden brown. Cool in the tin for 5 minutes before turning out on to
a wire rack, to finish cooling. Slice and serve fresh.
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