July 1st Bread Braid with HBin5
While we can not put the recipe on our blogs, due to our agreement with the authors of Healthy Bread in 5 Minutes a Day, we can share what and how we substituted with the group in our blogs.
I've been using Jeff Hertzberg and Zoe Francois two books, Artisan Bread in 5 Minutes a Day and Healthy Bread in 5 Minutes a Day since their books came out. I love the ease of the recipes, and the wonderful way they come out. I very seldom buy bread anymore.
But I did have 3 cans of sour cherries that I had just picked up at Ollie's one of our discount stores. I love sour cherries! I love a good sour cherry pie with almonds best. So why not make a sour cherry almond bread? Ooooh! Now that sounds good.
I mixed up the dough as instructed and it came out very good. Instead of 1/4 c honey I upped it to 1/2c because I knew with the sour cherries I would need just a bit more sweetness. Two cans sour cherries are just right. I reserved the juice from the second cup of cherries because I did not want to make the dough overly wet and this dough is very wet as it is.
Next day I took the dough out. It's a very moist, loose dough. So what to do with it? Still thinking about the cherry pie, I decided I HAD to take it a step further. LOL. So I rolled a section of the dough into a circle.
I spread ricotta cheese on the circle of dough, add some extra sour cherries (from a third can) and chopped almonds. The dough is so soft that I lift a quarter of it with my flat dough scraper. I go around lifting and laying the dough into the center, until I am all the way around. The I pinch the dough together to keep the fillings from bubbling out, I hope! I lift the entire thing with my dough scraper and place it gently in one of the big muffin silicone cups I love to use for small round loaves.
Ken couldn't wait once I took the cherry almond ricotta muffin out of the oven! Pssstt I didn't even whisper the word whole wheat to him! The bread was so tender and delicious! BTW no, he didn't use the raspberry jam next to the plate.
Once I had it all wrapped up I gently lifted it with the scraper and dropped it into a loaf pan that I had rubbed butter on the inside. I brushed extra cherry juice on it just before I baked it. There was no reason to slash the dough that I could see.
The breads did not come out burned but they look like it in this picture. Also that white spot is ricotta trying to escape.
They loved the bread and the filling! While they were waxing on about how good it was a customer heard them, and she ended up sharing in the bounty also!
Here is Carol, a customer of the cafe proudly showing her portion of my latest bread...I am still not sure what to call it!