4 cups all-purpose flour 1/2 cup granulated sugar 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 4 tablespoons cold unsalted butter, cut into 1/2-inch cubes 1/2 cup crumbled gorgonzola cheese 1/4 cup coarsely chopped walnuts 1-1/2 cups plus 2 tablespoons buttermilk 1 large egg Black pepper
Preheat the oven to 400 degrees F.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. With a pastry blender, cut in the butter until the mixture looks like coarse oatmeal. Add the cheese and nuts; toss to distribute in the flour.
Add 1-1/2 cups of butter milk and the egg. Stir until the dough starts to come together.
Transfer the dough onto a lightly floured surface. Knead to form the dough into a fairly smooth ball. Form into a slightly flattened 6-inch round. Place on a parchment-lined baking sheet. Brush with the remaining buttermilk and sprinkle with the black pepper.
Bake for 10 minutes. Reduce the oven temperature to 375 degrees F. and bake for 35 minutes, or until the loaf is deep golden brown. Cool on a wire rack.
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Gorgonzola is a veined Italian blue cheese that can be made from cow's or goat's milk. Originally made only in the town of Gorgonzola, the cheese is now mainly produced in the northern Italian regions of Piedmont and Lombardy. During the aging process metal rods are quickly inserted and removed, creating air channels that allow the mold spores to grow and cause the cheese's characteristic veining. Gorgonzola is typically aged for three to four months; the longer the aging the stronger the flavor. Gorgonzola's flavor can range from very mild (dolce) to extremely strong (piccante).
Read more about the flavors of Lombardy and Piedmont in addition to recipes for pasta from those regions.
This savory bread is a nice addition to an antipasto platter or charcuterie board or to simply serve with some cheese, fig jam or thin slices of prosciutto and a glass of wine.