Valentine's Day is just one week away--so let the celebrations begin!. How do you celebrate Valentine's Day? Do you go out to eat or make a special dinner at home? Because it is also our wedding anniversary, Jack and I have a long-standing tradition of staying at a B&B (with friends Jim & Frankie) on the Saturday night before Valentine's Day. This year, we are going to Tampa, Florida for a few days--for a real winter get-away.
When February 14th rolls around, I usually cook dinner at home to avoid the long lines at restaurants. I pull out all of my heart-shaped cookie cutters and make heart-shaped appetizers, cookies and whatever I can think of. And, when it's not heart-shaped, it will be red or have a red ingredient in it, like this Dried Cherry-Walnut Bread in the photo below:
This pretty yeast bread, with dried cherries and walnuts, is very easy to make because it requires no kneading. It has a hint of orange flavor from the grated fresh orange peel. I have a loaf of this bread in my freezer, and will pack it in my suitcase on Wednesday morning to take to Florida with me as a pre-Valentine, homemade treat for us.
Dried Cherry and Walnut Bread
Prep Time: 15 minutes
Start to Finish: 2 hours 45 minutes
3 1/4 to 3 3/4 cups Gold Medal® bread flour
2 tablespoons sugar
1 package fast-acting dry yeast (2 1/4 teaspoons)
1 tablespoon orange peel
1 teaspoon salt
1 1/4 cups very warm water (120° to 130°F.)
2 tablespoons vegetable oil
1 cup walnuts, coarsely chopped
1 cup dried cherries
2 teaspoons vegetable oil
1 tablespoon milk
1. In large bowl, mix 1 ½ cups of the flour, sugar, yeast, orange peel and salt. Add warm water and 2 tablespoons oil. Beat with electric mixer on low speed 1 minute. Scrape sides of bowl; beat on medium speed 1 minute.
2. Stir in 1 ¾ cups of the remaining flour, walnuts and cherries, using wooden spoon, until dough pulls away from sides of bowl and forms sticky ball. Place dough on lightly floured surface. Knead about 3 to 4 minutes or until dough is smooth and springy using enough of the remaining flour as necessary to form into smooth ball.
3. Grease large bowl with 2 teaspoons oil. Place dough ball in oiled bowl, turning to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place until the dough doubles in size, about 1 hour. Gently push fist into dough to deflate.
4. Lightly grease large cookie sheet with shortening or cooking spray. Gently shape into smooth ball by stretching surface of dough around bottom on all sides; pinch bottom to seal. Place on cookie sheet.
5. Cover dough loosely with plastic wrap sprayed with cooking spray. Let rise in warm place 30 to 40 minutes or until doubled in size.
6. Heat oven to 350°F. Remove plastic wrap; brush top of loaf with milk. Slash top of loaf with serrated knife. Bake 35 to 40 minutes or until loaf is deep golden brown and sounds hollow when tapped. Cool completely on wire rack before slicing.
1 loaf (16 slices)
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