Happy May Day!
We shall bake some spring bread for the occasion right?
Spring falls between winter and summer – fennel is more of a winter seed and cherry is surely a summer fruit. So, for spring, we will amalgamate the two into a loaf of deliciousness: Toasted Fennel Cherry Bread.
Toasted Fennel Cherry Bread
1 1/4 cup warm water 1 1/2 tsp. dry active yeast 1 1/2 tsp. sea salt 3 1/4 cups all purpose flour 2 tsp. toasted fennel seeds 1 cup dried cherries (soaked in hot water for 30 minutes and then drained)
Combine the warm water and yeast together in a small bowl and allow to sit and bloom for about 10 minutes. In a large bowl, combine the sea salt and flour, and then stir in the water-yeast mixture. As you’re mixing, stir in the fennel seeds and cherries Cover loosely with a kitchen towel and allow to rise for 2-3 hours.
Preheat the oven to 450 degrees for at least 30 minutes.
With floured hands, for the risen dough (after 2-3 hours) into a boule and place on a parchment lined baking sheet. Bake at 450 for 30 minutes. Keep the oven door closed and turn the oven OFF. Leave the bread in the oven while it cools for two hours. Remove from oven, slice, and serve slathered with butter!