Cherry Walnut Yeast Bread

Name: Cherry Walnut Yeast Bread
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 loaf.
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

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

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.
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.

Nutrition Facts

1 slice: 193 calories, 6g fat (2g saturated fat), 24mg cholesterol, 326mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Cherry Walnut Bread in Holiday & Celebrations Cookbook 2005