Red Cherry and Thyme Bread

 

I sometimes make bread as follows: Partially replace the water in the recipe with red cherry juice from a can of preserved cherries in syrup. Also work a handful of cherries and a little thyme through the dough.

The result is not a very sweet bread, but of a pretty pinkish red color and great with fresh fillings such as cottage cheese and scallions.

 

9 oz can cherries in light syrup and a little water

3 1/3 cups all-purpose flour

2 packages yeast (5 1/2 tsp)

pinch of salt

small bunch of thyme, leaves stripped from the twigs

 

Pour the cherries through a strainer and collect the liquid in a measuring cup. Top up the fruit juice with water to 1 cup. Combine the flour, yeast, salt, and  thyme in a bowl. Add the cherry syrup. Punch down the mixture into a pliable dough for at least 10 minutes. Allow to rise, covered, in a warm place for 1 hour. Punch down the dough again and fold in the cherries. Create a nice ball. Place the ball on a cookie sheet and allow to rise for at least another 30 minutes. Bake the bread until done in the lower third of an oven preheated to 35O°F/Gas 4 for approx. 30 minutes. Carefully tap on the bread to hear whether it is cooked: It has to sound hollow; if it sounds dull, briefly return to the oven. These buns are of course best while still warm, tied in a dish towel. Serve during a picnic with small portions of thyme butter, wrapped separately in waxed paper.