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Cherry, honey and fennel bread

Cherry, honey and fennel bread
Robert Lachman / Los Angeles Times

In early May, Southern California shoppers stalk farmers market stalls, impatient -- some might say a little fruit-crazed -- for the season's first cherries By now, with California's cherry harvest reaching its end and reinforcements arriving from the orchards of ... Read more

Total time: 1 hour, 10 minutes | Serves 12
  • 1 tablespoon toasted fennel seed
  • 2 1/2 cups whole wheat flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 1/4 cups milk
  • 1/4 cup honey
  • 3 tablespoons butter, melted
  • 1/2 cup toasted pine nuts
  • 1 pound cherries, stemmed, pitted and halved (at room temperature)

Step 1Heat the oven to 350 degrees and butter a 9-by-5-inch loaf dish.

Step 2Grind the fennel seed using a mortar and pestle or spice grinder, then combine in a large bowl with the flour, baking powder and salt. Sprinkle the brown sugar over and mix to thoroughly combine, pressing out any lumps.

Step 3In a small bowl, lightly beat the egg then add the milk, honey and melted butter. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir until almost combined before adding the pine nuts and cherries, then stir just until evenly mixed.

Step 4Spoon the dough into the loaf dish and spread evenly. Bake until the center tests done with a wooden pick, 50 minutes to 1 hour. Check the bread 10 minutes before the timer goes off; if the bread is browning too quickly, tent loosely with foil. Let cool slightly before running a knife around the sides of the loaf dish to loosen, then invert onto a cooling rack and let cool to warm before slicing.

Note: From Donna Deane. If you'd like, serve this bread with honey butter (2 tablespoons honey whipped with one-fourth cup softened butter).


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