Cherry Almond Bread

Chef: Matt Dugan Vitamix Executive Chef

Ingredients

• 320g high-gluten bread flour
• 20g wholemeal flour
• 3g salt (optional)
• 3g instant fast-rise yeast
• 55g dried cherries
• 30g sliced almonds
• 270ml cold water

Directions

1. Place the bread flour, wholemeal flour, salt, yeast, dried cherries and almonds into the Vitamix 2-litre Container and secure the lid.
2. Select Variable 8 and pulse 6–8 times to combine the dry ingredients.
3. Remove the lid and add the cold water all at once. Reduce to Variable 6 and pulse 10–12 times to incorporate the wet and dry ingredients.
4. Using a rubber spatula, transfer the dough to a stainless steel bowl.
5. Cover and leave to proof overnight at room temperature for approximately 12–16 hours, or until doubled in size.
6. Generously dust a bread peel or work surface with bread flour. Using a bench scraper, gently turn the dough onto the floured surface and shape as desired.
7. Place in a warm area and leave to proof again for 1–2 hours.
8. About 45 minutes before the second proof is complete, preheat a conventional oven to 245°C. Place a Dutch oven or cast-iron bread baker inside to preheat.
9. Carefully place the dough into the preheated Dutch oven or bread baker.
10. Bake for approximately 30 minutes, or until the loaf is crusty and golden brown and reaches an internal temperature of approximately 88°C.
11. Transfer to a wire rack and allow to cool before slicing.

Recipe Notes

• Allow 12–16 hours for the first proof at room temperature, or until the dough has doubled in size.
• Preheating the Dutch oven helps create a crisp, beautifully browned crust.
• Allow the loaf to cool on a wire rack before slicing for the best texture.
• Recipe adapted from My Bread by Jim Lahey.