The Baker's Daughter: Cheddar and Walnut Bread

Cheddar and Walnut Bread

I made this bread on a crisp fall day and it was a wonderful treat to come indoors to after a day of raking leaves. I used a really old, sharp cheddar which gives it a wonderful full bodied flavour. You could substitute pecans for the walnuts or leave them out all together. You will need to make the starter dough the night before. This dough freaks me out every time I make it because it's so much drier than any other doughs I normally make. Don't freak and resist the temptation to add more liquid, the recipe will work out fine. I've adapted this recipe from "Artisan Breads" by Eric W. Kastel.

Cheddar and Walnut Bread

Starter dough

3/4 cup all-purpose flour

1/4 cup warm water

1/8 tsp instant yeast

Cheddar and Walnut Bread

3 1/2 cups all-purpose flour

3/4 cup whole wheat flour

1 3/4 cups warm water

1 tsp yeast

2 tsp salt

1 1/2 cups walnuts

2 cups sharp cheddar, grated

Directions

Make the starter dough the night before by combining the flour, salt, yeast and water together in a mixer fitted with a dough hook. Mix for about 5 minutes until the dough forms a ball. You may need to use your hands to form the dough before mixing further. Refrigerate for at least 12 hours.

To make the bread attach the dough hook to your mixer. Place the starter dough in the bowl with the water and mix for 5 minutes. Add both types of flours, salt, and yeast and mix for 5 minutes. Increase the speed and mix for another 3-5 minutes. Add 1 1/2 cups of the cheddar and 1 cup of the walnuts and mix for 5 minutes.

Cover the dough and let rest for approximately an hour, until doubled in size.

Cut the dough into 2 equal pieces. Shape into a round or oblong loaf, and place on a baking tray lined with parchment. Score the tops of the loaves, egg wash the tops if desired and top with the leftover walnuts and cheddar. Cover and let rest for 1 hour to 1 1/2 hours until risen so the dough springs back when gently pressed.

Preheat the oven to 475 degrees Fahrenheit and place a pan full of water on the bottom rack.

Place the loaves in the oven and immediately reduce the temperature to 450 degrees Fahrenheit. Bake for 10 minutes before removing the water tray. Bake for another 15-20 minutes until the crust is a dark golden and the bottom of the bread sounds hollow when tapped.