Post by Sylvia on Mar 12, 2009 4:40:41 GMT -6
Cherry Bread
Preheat oven to 220oC/450oF
These quantities make 2 loaves
1lb 2 oz/500g strong white flour
1 tsp/ Salt
1 oz/30g fresh yeast
3 oz/80g Sugar
3 oz/80g Butter
1/2pint/260ml water
3 oz/80g sultanas
2 oz/50g Walnuts
3 oz/80g Morello cherries, pitted
2 oz/50g flaked almonds, to top
In a large mixing bowl, mix together the flour, salt, yeast, sugar, butter and water into a soft pliable dough.
Turn onto a clean work-surface and knead for three to four minutes. Add the cherries, sultanas and walnuts and knead for a further three to four minutes.
Set aside to rise for 30 minutes.
Roll the dough out into a sausage shape and then twist into a knot.
Cover with the flaked almonds and place on a baking sheet lined with baking parchment.
Set aside to rise for another hour.
Bake the cherry bread for 25-30 minutes until golden brown. Serve immediately.
The original recipe was from Paul Hollywood (my bread making hero) from Good Food Live
Sylvia446
Preheat oven to 220oC/450oF
These quantities make 2 loaves
1lb 2 oz/500g strong white flour
1 tsp/ Salt
1 oz/30g fresh yeast
3 oz/80g Sugar
3 oz/80g Butter
1/2pint/260ml water
3 oz/80g sultanas
2 oz/50g Walnuts
3 oz/80g Morello cherries, pitted
2 oz/50g flaked almonds, to top
In a large mixing bowl, mix together the flour, salt, yeast, sugar, butter and water into a soft pliable dough.
Turn onto a clean work-surface and knead for three to four minutes. Add the cherries, sultanas and walnuts and knead for a further three to four minutes.
Set aside to rise for 30 minutes.
Roll the dough out into a sausage shape and then twist into a knot.
Cover with the flaked almonds and place on a baking sheet lined with baking parchment.
Set aside to rise for another hour.
Bake the cherry bread for 25-30 minutes until golden brown. Serve immediately.
The original recipe was from Paul Hollywood (my bread making hero) from Good Food Live
Sylvia446
