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Dried Cherry and Walnut Bread
Dried Cherry and Walnut Bread
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Prep Time:
20 minutes
Total Time:
3 hours 40 minutes
Indulge in a delicious, not-too-sweet dessert bread packed with dried cherries and walnuts!
Ingredients:
  • 3 1/4 to 3 3/4 cups bread flour
  • 2 tablespoons sugar
  • 1 package fast-acting dry yeast (2 1/4 teaspoons)
  • 1 1/4 cups very warm water (120°F to 130°F)
  • 2 tablespoons vegetable oil
  • 1 cup walnuts, coarsely chopped
  • 1 cup dried cherries
  • 1 tablespoon orange peel
  • 1 tablespoon cornmeal
  • 1 teaspoon milk
Instructions:
  • In a large bowl, combine 1 1/2 cups of flour, sugar, and yeast. Pour in warm water and oil. Mix with an electric mixer on low speed for 1 minute, scraping the sides of the bowl. Then, beat on medium speed for another minute, scraping the bowl frequently.
  • Mix in 1 3/4 cups of the rest of the flour, walnuts, cherries, orange peel, and salt with a wooden spoon until the dough comes together and forms a sticky ball. Transfer dough to a lightly floured surface and knead for 2 to 3 minutes until smooth and bouncy, adding more of the remaining 1/2 cup of flour if needed to shape it into a smooth ball.
  • Prepare a generously oiled large bowl. Gently place the dough in the bowl, ensuring all sides are coated with the oil. Loosely cover the bowl with plastic wrap and allow the dough to rise in a warm spot for about 1 hour, or until it has doubled in size.
  • Grease a large cookie sheet with shortening or cooking spray and sprinkle with cornmeal. Deflate dough by gently pushing your fist into it. Place the dough on a lightly floured surface and shape it into a smooth ball by stretching the surface around to the bottom on all sides and pinching the bottom to seal. Transfer the dough to the cookie sheet. Cover the dough loosely with plastic wrap sprayed with cooking spray and let it rise in a warm place for 30 to 40 minutes, or until doubled in size.
  • Preheat oven to 350°F. Brush the loaf with milk and make 3 shallow slashes on top with a serrated knife. Bake for 35 to 40 minutes until deep golden brown and the loaf sounds hollow when tapped. Allow to cool completely on a rack for about 1 hour.

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