Nokkelost Bread

Nokkelost Bread

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 4 ounces Cheddar, grated
  • 6 ounces Nokkelost, grated
  • 1/4 cup unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 3 cups pear, peeled and finely chopped
  • 1/2 cup dried cranberries, chopped

 

  1. Preheat the oven to 350 F.  Grease a 9″ round cake pan and line with parchment paper, grease the parchment paper.
  2. Mix together the flour, baking powder, sugar, and salt.  Add the cheddar and Nokkelost, toss to coat.  Mix in the butter until well combined and crumbly.
  3. Whisk together the eggs and milk.  Set aside one tablespoon of the mixture to brush on top of the loaf.
  4. Add the egg mixture to the dry ingredients, stirring just until everything is moistened.  Fold in the pear and cranberries.  This will be very stiff and difficult to stir, but trust me, it will come together.
  5. Turn the batter into the prepared pan.  Wet your fingers and smooth the batter to the edges of the pan.  Make it slightly concave so the edges are higher than the center.
  6. Brush the top of the loaf with the reserved egg mixture
  7. Bake the bread for 40 to 45 minutes until it’s a light golden brown and a toothpick comes out clean.
  8. Allow to cool for 5 minutes, then run a knife around the edges to loosen the bread from the pan.  Turn out onto a rack, remove the parchment and allow to cool.

This is wonderful served toasted.