Cheddar Walnut Rosemary Milk Loaf

Steps

1. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, cool, then chop coarsely. Cube the cheddar and keep it cold.
2. Grease a 9x5-inch loaf pan with about a quarter of the butter; keep the remaining three quarters for the dough.
3. Warm the milk in a small pot to about 95°F (35°C), then take it off the heat and stir in the honey.
4. In a large bowl, whisk the flour, the yeast, the salt and the rosemary.
5. Add the warm milk mixture and the remaining butter to the flour mixture and mix to a shaggy dough. This is about 72% hydration (counting the milk as the liquid) and 2% salt.
6. Knead 8 to 10 minutes until smooth and elastic, then flatten the dough and knead in the walnuts and the cheddar until evenly spread.
7. Cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
8. Press the dough into a rectangle, roll it up tightly from the short end, pinch the seam and set it seam-down in the pan.
9. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns an inch above the pan and springs back slowly when poked.
10. Meanwhile, preheat the oven to 400°F (200°C) with an empty metal pan on the lowest rack.
11. Slash the top lengthwise, put the loaf in, pour a cup of hot tap water into the empty pan for steam, and bake 10 minutes. Lower to 360°F (182°C) and bake 25 to 30 minutes more, until deep golden and 190°F (88°C) in the center; tent with foil if it browns too fast.
12. Turn the loaf out and return it bare to the oven rack for 5 minutes to crisp the sides and bottom.
13. Cool on a rack for at least 1 hour before slicing into 12 slices.