Adele's new record sounds absolutely AMAZING! I've already watched this video 5 times tonight. Unfortunately we'll have to wait until February to hear the whole record. The video and song below are going to have to tide us over until then.
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
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
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.
There are a few things this bars could be called but I've called but I've called them Kitchen Sink Bars because they pretty much have everything but the kitchen sink in them. This recipe is a loose guide and you can put anything you want in them including nuts, dried fruit, chopped up chocolate bars, whatever you'd like! Make these bars in a 13 X 9 inch cake pan. Drizzle the condensed milk over the crust instead of smoothing it with a spatula as doing so will pull the crust up. Drizzling evenly will allow the condensed milk to cover the entire surface, leaving the crust intact. The caramel sauce recipe is from Better Homes and Gardens and can be found here.
Kitchen Sink Bars
2 cups graham crumbs
1/4 cup cocoa powder
1/2 cup butter, melted
1/4 cup white sugar
1 can condensed milk
1 1/4 cups shredded sweetened coconut
1/2 cup chocolate chips
1/4 cup walnuts
1 skor bar, chopped
1/2 cup caramel
Preheat your oven to 350 degrees Fahrenheit. Grease a 13 X 9 inch cake pan and line it with parchment paper.
In a bowl, combine the graham crumbs, cocoa powder, sugar and melted butter. Mix thoroughly. Press into the bottom of the pan firmly.
Drizzle the condensed milk evenly over the crust (do not smooth with a spatula).
Sprinkle the coconut over the condensed milk and then sprinkle with the chocolate chips, walnuts and chopped skor bar. Drizzle with the caramel.
Bake for approximately 45 minutes or until bubbling and browned all over.
In a small saucepan heat cream and 2 Tbsp. water until steaming hot; remove from heat; set aside.
Place the 1/2 cup water in a 2-quart saucepan; pour sugar and salt in a thin stream in center of pan to form a low mound. Don't stir; use your fingers to pat the sugar mound down until it is entirely moistened. Any sugar touching edges of pan should be below the water line. Cover and cook over medium heat without stirring until sugar is dissolved and syrup looks clear.
Uncover and continue to cook without stirring until syrup begins to color slightly. Swirl pan gently (rather than stirring) if syrup is coloring unevenly. If syrup gets too dark, it will taste bitter. Use a skewer to drop a bead of syrup on a plate from time to time. When a drop of syrup looks amber (about 13 minutes), remove pan from heat. Holding pan away from you, gradually pour in the hot cream mixture. Stir over low heat to blend the caramel into the cream mixture. Simmer for 1 to 2 minutes.
Remove from heat; stir in vanilla. Let cool until slightly thickened (220 degrees F-222 degrees F). Serve warm with Walnut Cake with Caramel Whipped Cream. Or store, tightly covered, in the refrigerator up to a week.