[witchypoo]

4 to 5 c unbleached flour<br>
1 c dried cherries<br>
1/2 c chopped walnuts<br>
1/2 c honey<br>
1 stick unsalted butter, melted<br>
2 t sea salt<br>
1 T yeast proofed in 1 c hot water<br><br>
in a large bowl, combine the flour cherries, walnuts, honey and butter. add the salt. pour in the yeast. mix together with your hands. add some water if necessary to get the dough to the right consistency. let it rise until doubled in bulk. punch down. let rise for 45 minutes.<br><br>
cut into two portions. knead each piece approx. 5 minutes, shape into rounds, and bake on a greased cookie sheet in a 350o oven for oh, 35 to 40 minutes. be sure to check on them to ensure they don't burn.<br><br>
serve with roquefort, saga, or reblochon, honey and fresh fruit. and, perhaps a glass of wine (or three).

 

[NHAmyinBoston]

This is in the oven right now...it smells incredible. I can't wait to try it with some lemon curd!

 

[witchypoo]

yay! you'll love it, i promise.

 

[NHAmyinBoston]

Oh man, it's beautiful. I actually made it with dried cranberries instead of cherries because we both have a thing for cranberries. But wow, good stuff! Thanks witchypoo<img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif"><br><br>
Whenever I bake bread, it tends to be pretty heavy. Not enough holes or something...do you know what I'm doing wrong?

 

[witchypoo]

well, this is a heavy bread - so, the crumb will be very dense.<br><br>
however.<br><br>
if you find that all of your breads are not rising sufficiently (to your liking), you can try making wetter doughs, leaving them to rise 2x before prepping for the pan, let rise once more before baking (in the pan), and see if that makes a difference.

 

[NHAmyinBoston]

I'll have to make more bread this weekend and follow your suggestions<img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif">