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Cherry Walnut Yeast Bread

 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 King Arthur Unbleached Bread Flour
  • 1 cup King Arthur Premium 100% 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

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Cherry Walnut Yeast Bread (continued)

Directions (continued)

  • greased bowl, turning once to grease top. Cover and let rise in a
  • warm place until doubled, about 1 hour.
  • 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.
Nutritional 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.