Versatile breads that are good served with cheese, spread with butter and jam at teatime, or paired with a main-course salad.
Recipe information
Yield
Makes 6 Breads
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Lightly flour large baking sheet. Whisk first 5 ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in toasted, chopped walnuts. Whisk buttermilk, egg and molasses in small bowl to blend. Gradually add buttermilk mixture to flour mixture, stirring until medium-firm dough forms. Turn dough out onto lightly floured surface. Knead until dough comes together, about 6 turns. Flatten dough into disk. Cut into 6 wedges. Shape each wedge into ball. Place on prepared sheet, spacing evenly apart. Flatten each to 3-inch round. Using sharp knife, cut shallow X in top of each round.
Step 2
Bake breads until golden and tester inserted into center comes out clean, about 30 minutes. Transfer to rack. Serve warm or at room temperature.
