Pan Dulce de Levadura con Cerezas

Ingredientes

• 3 cups all-purpose flour (spooned and levelled, approximately)
• 2 teaspoons salt
• 2 teaspoons Instant yeast (*see Note 1 below for Active Dry Yeast)
• 1/4 cup sugar
• 1/4 cup vegetable or canola oil (or room temperature butter)
• 1 cup water (lukewarm)
• 1/2 cup raisins
• 1/2 cup walnuts (chopped)
• 1 1/2 cup fresh cherries (pitted and halved, then lightly floured *See Note 2)

Preparación

1. 1

   In a large mixing bowl (or bowl of a stand mixer), mix together 2 cups of the flour, the salt, instant yeast, sugar, oil and water. Mix into a soft dough. Continue adding additional flour, in small increments and kneading well between additions, until you have a moist dough that cleans the sides of the bowl.

2. 2

   Add the raisins and walnuts and knead in with a bit more flour. Remove dough to a floured surface and knead slightly. Form into a ball and place in a greased, covered bowl to rise until doubled, about 60 minutes.

3. 3

   Remove the dough to a lightly floured surface and deflate gently. Roll the dough out into a rectangle about 8 inches wide by 16 inches long. Scatter the floured cherries over the dough, then roll up jelly-roll style, starting from the short end. Place into a greased 9x5 or 4x11-inch loaf pan. Cover and let rise until doubled, about 30-45 minutes

4. 4

   Preheat the oven to 375° F. (regular bake setting/not fan assisted)

5. 5

   Bake the cherry bread for 50-60 minutes (Check at about 25 minutes and cover loosely with foil so top of loaf doesn't over-brown) and it reaches an internal temperature of around 190° F (if you have a thermometer). Remove loaf to a cooling rack and allow to cool completely before slicing.