Cherry Walnut Stick Bread for Sat. Blog Showcase

Hey, they can't all be *show stoppers*!


Today I'm participating

in the Saturday Blog Showcase


co-hosted by Lori at

All that Splatters

and Ann at

Thibeault's Table

It is Ann's turn to host the Blog Showcase this week.
You are to try a new recipe each week that another blogger has shared.
Prepare the recipe during the week then link your post to
The Saturday Blog Showcase.

Include the recipe in the body of your post
(if it is not a copyright violation to do so)
and a link back to the recipe on the originating blog.

Last week, Monique, who has the beautiful blog titled La Table De Nana

posted her version of the Ottolenghi Cookbook's "Dried Cranberry & Walnut Stick Bread",

which she had read about on the blog, Passionate About Baking

Since she said one could substitute dried cherries for the cranberries in the recipe &

I just happened to have a HUGE tub of cherries from MI on hand, I decided to try making it.

I took special care to convert the metrics to our American measurements in cups & ounces.

I'm pretty sure I did it correctly, as I googled each measurement for conversion.


Here is the dough, ready for the first rise. So far so good, right? Just wait!





No, really, it actually turned out pretty good, despite a several mis-steps on my part.

I forgot to make the 3 slashes across the top. This is done to allow the steam to escape & avoid big air holes forming in the bread.

I also think I lost a great deal of the air from the second rise when I rolled it off the floured towel onto the baking sheet.

Next time, I'll just let it do its second rise on the baking sheet itself & avoid that move all together.




It is a very dense bread & I'm sure it was made even denser by my clumsy transfer efforts

and the fact that I didn't form it into TWO LOAVES!!!!

Duh? I don't know how I missed that small but important fact.

It was still delicious, especially toasted with the addition of some homemade grape-walnut jam from last summer.



Below is the recipe from Monique's site, in her words & measurements.

I'll let you do your own conversions if necessary, just in case I made a mistake.




Dried Cranberry & Walnut Stick


adapted from Sour Cherry & Walnut Stick, Ottolenghi - The Cookbook


160ml lukewarm water (not more than 30C; I used a little extra)

2 1/4 tsp tightly packed fresh yeast (or 1 1/2 tsp active dried)

1 tbsp olive oil

40ml orange juice (from about 1 large orange)

200gm plain flour

50gm whole wheat flour

65g buckwheat flour

1 tsp salt

50g dried cranberries (or sour cherries)

50 gms walnuts, roughly broken up into pieces

Oil to oil bowl


Method:

Put the yeast into the warm water & stand for 10 minutes, then add the orange juice, olive oil & salt. Stir to mix well.
Mix the flours together in a big bowl, and knead with yeast mixture for 8-10 minutes into a smooth and silky dough, adding a little more water if required. Knead in the cranberries & walnuts. Put into an oiled bowl, cover with cling wrap & leave in a warm place to double.

Turn the dough out onto a floured surface. Trying not to beat too much risen air out, pull the edges so that they all met in the centre to form a puffed round cushion shape. Using a long object, divide the dough into 2 equal spheres. Press down a little & fold one half over the other. Crimp the edges with your fingers like you were making Cornish pastry. Now roll this on the floured surface to create a torpedo like baguette shape. Lay it gently on a floured tea towel, cover loosely with cling film, and leave to rise in a warm place for another 45 minutes.
Heat the oven to 220C, place a bowl of hot water on the base. Roll the bread off the tea towel onto the baking sheet gently so as not to lose air. Use a sharp serrated knife to give it 3 diagonal slashes, 1cm deep.
Bake for 20-25 minutes, till the bottom sounds hollow when tapped. (I baked for about 30-35 minutes). Leave to cool on a wire rack.

Thanks Monique!
I'm glad I tried this recipe & I will be repeating it.... correctly!

Thank you for visiting & have a nice weekend.

Fondly,