TOASTED WALNUT QUICK BREAD Serve this easy-to-make bread with a platter of assorted cheeses and a decanter of port or sherry. 2 cups walnuts 2 cups all-purpose flour 2 cups whole-wheat flour 1/3 cup firmly packed dark brown sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 cup unsalted butter, at room temperature 1 1/2 cups buttermilk 2 eggs

Preheat an oven to 350°F. Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Remove from the oven, let cool, and chop coarsely.

Raise the oven temperature to 375°F. Butter and flour a 5-by-9-by-3-inch loaf pan.

In a large bowl, combine the all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda, and salt; whisk to blend. Using your fingertips, rub in the butter until the mixture resembles coarse meal. Stir in the walnuts. In a small bowl, whisk together the buttermilk and eggs until blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into the well. Stir the liquid ingredients into the dry ingredients until just blended. Transfer the batter to the prepared pan.

Bake until a toothpick inserted into the center comes out clean, about 1 hour and 5 minutes. Remove from the oven. Using a small knife, cut along the edges of the bread to loosen it from the pan sides. Turn the bread out onto a rack, lift off the pan, turn the bread right side up, and let cool. To serve, cut the loaf in half lengthwise, then cut each half crosswise into 15 slices.

Makes 1 loaf, enough for 30 slices.

[After Dinner, Williams-Sonoma Lifestyles Series]