Cherry Walnut Yeast Bread Recipes

HOMEMADE CHERRY BREAD RECIPE

Steps:

• Pre-heat oven to 375F (190C). Grease and flour a 9 inch loaf pan.
• In a large bowl whisk together the flour, sugar, baking powder and salt, add the butter and mix to form a crumbly mixture. Remove 3/4 cup of the mixture (this is your crumb topping) and set aside.
• In a medium bowl with a fork or whisk beat together the milk, eggs and vanilla. Add it to the flour mixture and mix with a wooden spoon or spatula just until combined. The batter should be a little lumpy. Do not over mix.
• Fold in the cherries and transfer to the prepared loaf pan. Sprinkle with the crumb topping. Bake for approximately 50-60 minutes. Check with a toothpick for doneness. Let cool in the loaf pan then move to a wire rack to cool completely before serving. Enjoy!

CHERRY-WALNUT QUICK BREAD

Steps:

• Heat oven to 350°F.
• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine 2 cups flour, baking powder and salt. Beat 1/2 cup butter and 1 cup sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with sour cream, mixing well after each addition. Stir in 1 cup cherries and 1/3 cup nuts.
• Pour into prepared pan.
• Mix remaining flour, butter and sugar in medium bowl with your fingers until mixture resembles coarse crumbs. Stir in remaining nuts; sprinkle over batter in pan. Top with remaining cherries.
• Bake 1 hour to 1 hour 10 min. or until toothpick inserted into center comes out clean. Cool 20 min. Use foil handles to remove bread from pan to wire rack; cool completely.

DRIED CHERRY AND WALNUT BREAD

Steps:

• In large bowl, mix 1 1/2 cups of the flour, sugar and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
• Stir in 1 3/4 cups of the remaining flour, walnuts, cherries, orange peel and salt using wooden spoon until dough pulls away from side of bowl and forms sticky ball. Place dough on lightly floured surface. Knead 2 to 3 minutes or until dough is smooth and springy, using enough of the remaining 1/2 cup flour as necessary to form into smooth ball.
• Grease large bowl with oil. Place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour or until dough has doubled in size.
• Lightly grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Gently push fist into dough to deflate. Place dough on lightly floured surface. Gently shape into smooth ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place on cookie sheet. Cover dough loosely with plastic wrap sprayed with cooking spray; let rise in warm place 30 to 40 minutes or until doubled in size.
• Heat oven to 350°F. Brush top of loaf with milk. Using serrated knife, cut 3 (1/4-inch-deep) slashes across top of dough. Bake 35 to 40 minutes or until loaf is deep golden brown and sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.

MARASCHINO CHERRY NUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Combine sugar, shortening, eggs, and salt in a large bowl; beat with an electric mixer until well combined.
• Mix flour and baking powder together in a medium bowl. Add flour mixture to shortening mixture in 2 or 3 batches, alternating with maraschino cherry juice, mixing batter well after each addition.
• Cut each cherry into 4 pieces; stir into batter with pecans. Spoon mixture into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack. Let cool completely.

CHERRY NUT BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). , In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans., Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.

CHERRY NUT BREAD

Steps:

• Sift flour, soda and salt together.
• In lg mixing bowl, cream butter and sugar until fluffy.
• Add eggs, beat well.
• Alternately add flour and buttermilk, blending well.
• Add vanilla, nuts, and cherries.
• Pour batter into a greased and floured 9inch loaf pan.
• Bake at 350* for 60-70 minutes, until pick comes out clean.
• Cool in pan for 10 minutes; remove and cool on wire rack.

WALNUT BREAD

Steps:

• Toast walnuts in an oven or under the broiler. Set aside to cool.
• Place yeast in a large mixing bowl. Mix salt into 2 cups (473 milliliters) lukewarm water. Stir into yeast. Stir in maple syrup and 2 tablespoons oil.
• Measure 1 cup of the toasted walnuts, place in a food processor with 2 tablespoons of the whole-wheat flour and process until finely ground. Add to bowl along with remaining whole-wheat flour. Stir with a wooden spoon.
• Add bread flour 1/2 cup at a time until dough forms and leaves the sides of the bowl. (At this point you're better off mixing with your hands.) Turn dough out onto a floured work surface. Continue adding bread flour, kneading as you go, until you have a dough that's a bit on the soft side, only slightly sticky and easy to handle.
• Clean out your bowl, coat it with 1 tablespoon oil, and place dough back into the bowl, turning it so it's oiled all over. Cover with a cloth and set aside to rise until doubled, about 1 1/2 hours.
• Punch the dough down, add remaining toasted walnuts and lightly knead them into the dough. Dust a spacious baking sheet with cornmeal. Divide the dough in half, shape into 2 balls and place on the baking sheet. Cover loosely and let rise for an hour.
• Place the oven rack in the lowest position and heat oven to 450 degrees. Slash the tops of the breads with a razor or a lame (a baker's blade). Do not be tentative about this step; your slashes should be a good half-inch deep, done with a firm, even hand.
• Place the baking sheet in the oven. Throw a handful of ice cubes on the floor of the oven to create steam. Bake 20 minutes. By this time the breads should be a nice honey-brown. Brush them with remaining 1 tablespoon oil, reduce heat to 350 degrees, add more ice cubes and bake about 25 minutes longer, until the breads are well browned and sound hollow when tapped. Allow to cool at least 1 hour before cutting.