Print Options

Back to Cherry Walnut Yeast Bread >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Cherry Walnut Yeast Bread

I created this delicious bread as a way to showcase the tart cherries that grow in abundance here in Door County. Slices topped with butter or jam make a great breakfast or midday snack. —Max Sample, Baileys Harbor, Wisconsin

12 ServingsPrep: 25 min. + rising Bake: 30 min. + cooling

Ingredients

1/2 cup dried cherries or cranberries
1/2 cup hot water
2 to 2-1/4 cups bread flour
1 cup whole wheat flour
1 package (1/4 ounce) active dry yeast
1-1/2 teaspoons salt
1/2 cup milk
3 tablespoons maple syrup
2 tablespoons butter
1 egg
1/2 cup chopped walnuts

Directions

Combine cherries and water in a bowl; let stand for 10 minutes.
Drain, reserving juice; set cherries aside. In a large bowl, combine
1 cup bread flour, whole wheat flour, yeast and salt. In a small
saucepan, combine the milk, syrup, butter and reserved cherry
liquid; heat to 120°-130°. Add to dry ingredients; beat just
until moistened.
Add egg; beat until smooth. Add enough remaining bread flour to form
a soft dough (dough will be slightly sticky). Beat for 2 minutes.
Stir in walnuts and cherries. Turn onto a lightly floured surface;
knead until smooth and elastic, about 6-8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour.

2 of 2

Cherry Walnut Yeast Bread (continued)

Directions (continued)

Punch dough down; turn onto a lightly floured surface. Shape into a
7-in. round loaf. Place on a greased baking sheet. Cover and let
rise until doubled, about 40 minutes.
Bake at 350° for 30-35 minutes or until browned. Remove from pan
to a wire rack to cool. Yield: 1 loaf.

Nutrition Facts: 1 slice equals 193 calories, 6 g fat (2 g saturated fat), 24 mg cholesterol, 326 mg sodium, 31 g carbohydrate, 2 g fiber, 7 g protein.