Cherry Almond Bread

Dried cherries and sliced almonds add fruit flavor and crunch to this slow-proofed artisan loaf.

Ingredients

• 1 cup (240 g) cold water
• 1 packet instant fast rise yeast
• 3 cups (320 g) high gluten bread flour, sifted
• ⅛ cup (20 g) whole wheat flour
• ½ teaspoon salt, optional
• ½ cup (75 g) dried cherries
• ½ cup (60 g) sliced almonds

Directions

1. Fit the Food Processor Attachment with the Multi-Use Blade. Place all ingredients into the Vitamix container in the order listed and secure the lid. Pulse the mixture 15-20 times to incorporate everything together and start to form a ball. Remove the dough with a rubber spatula into a stainless steel bowl and cover with plastic wrap.
2. Let the dough proof overnight at room temperature, ideally 72°F, for 12 to 16 hours, or until doubled in size. Generously dust a bread peel with bread flour and, using a bench scraper, gently turn the dough onto the floured surface and shape into desired form. Place in a warm area for 1 to 2 hours to re-rise. 45 minutes prior to the second proofing being done, preheat a non-convection oven to 475°F.. Place a dutch oven or Forneau cast iron into the preheated oven and allow to preheat. Place dough into dutch oven or Forneau and bake the bread until an internal temperature of 190°F is reached and the loaf is crusty brown on the outside, approximately 30 minutes. Cool on a wire rack.

Nutrition

1 serving (57g)

• Calories: 160

• Total Fat: 2g

• Total Carbohydrate: 30g

  • Dietary Fiber: 2g
  • Sugars: 5g

• Protein: 5g

• Cholesterol: 5.14mg

• Sodium: 120mg