Red Cherry and Thyme Bread<\/p>\n
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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.<\/p>\n
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.<\/p>\n
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9 oz can cherries in light syrup and a little water<\/p>\n
3 1\/3 cups all-purpose flour<\/p>\n
2 packages yeast (5 1\/2 tsp)<\/p>\n
pinch of salt<\/p>\n
small bunch of thyme, leaves stripped from the twigs<\/p>\n
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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\u00c2\u00a0 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\u00c2\u00b0F\/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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n