INGREDIENTS

INSTRUCTIONS

BREAD
ESSENCE OF EMERIL SHOW#EE2296
Preheat the oven to 375 degrees. Grease two 8x4x2-inch loaf pans. For the
bread: In a mixing bowl, combine the yeast, brown sugar and butter
together. Whisk in the warm water to dissolve the yeast. In a separate
bowl, combine the flours, walnuts, cherries and salt together. Using a
electric mixer with a dough hook, pour the yeast mixture into the mixer's
bowl. Add the flour mixture. On the lowest speed, mix the bread mixture
until slightly incorporated. With the mixer on high speed, continue mixing
until the dough forms a ball around the dough hook and comes away from the
side. Place in a lightly greased bowl, cover, and let rise in a warm place
until double in size, about 1 to 1 1/2 hours. Punch the dough down. Turn
out onto a lightly floured surface. Divide in half and shape into loafs.
Place the loafs in prepared pans, cover, and let rise in a warm place until
double in size-- about 1 hour. Sprinkle with flour for a rustic look. Bake
for 40 minutes or until done. Remove from the oven and invert on wire racks
for cooling.
Arrange the cheeses, nuts and dried cherries on the platter. Drizzle with
extra virgin olive oil. Sprinkle the rim with the fresh black pepper and
chopped parsley. Slice the bread and arrange on the platter or serve sliced
and off to the side.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998

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