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Walnut Cherry Bread

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Walnut Cherry Bread

total prep
This is a surprisingly easy bread to make, and the tart-sweet cherries and crunchy walnuts deliver a big flavor payoff. Try it sliced and toasted with paired with a cheese such as Spanish Manchego.



  • In large bowl, combine 1 cup warm water, yeast, and sugar; stir to dissolve. Let stand 5 minutes, or until foamy. Stir in 1 cup flour. Cover bowl and let stand at room temperature 45 minutes, or until mixture is thick and bubbly.
  • Stir in remaining 3 cups flour, 1 tablespoon olive oil, honey, salt, and remaining 1/2 cup warm water until well combined. Turn dough onto lightly floured surface and knead 5 to 8 minutes, (adding a little more flour if necessary), until smooth and elastic. Flatten dough, then press cherries and walnuts into dough. Fold dough over onto fruit and nuts and knead until well combined. Place the dough in an oiled large bowl, turning dough over to oil top.
  • Cover bowl and let rise in warm place (80 to 85F) until doubled, about 2 hours. Punch down dough; cover and let rest 10 minutes. Oil a large baking sheet. Divide dough in half. Shape each half into 5-inch round loaf. Place loaves at opposite corners on prepared cookie sheet. Cover and let rise until doubled, about 1 hour.
  • Preheat oven to 425F. With a sharp knife, make several slashes in top of each loaf. Brush loaves with remaining 1 tablespoon oil. Bake loaves 25 to 30 minutes, or until bottoms sound hollow when lightly tapped with fingers. Cool 10 minutes on cookie sheet. Transfer to wire racks to cool completely.
  • Make ahead: Loaves may be baked and cooled, wrapped in aluminum foil and put in a resealable plastic bag and frozen up to 1 month.


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