Cherry Orange Bread

• 1-1/2 cup Lukewarm Water
• 2-1/4 teaspoons Yeast
• 1/4 teaspoons Salt
• 3 cups Flour
• 1 whole Orange, Zested
• 1/2 whole Orange, Juiced
• 1 cup Dried Cherries

1. Mix together the water and yeast. Allow it to rest for about 10 minutes.
2. Add in the salt and the flour, one cup at a time. Combine to form a rough dough ball.
3. Now add in the zest, juice, and cherries.
4. Combine the ingredients and bring your dough ball out to a well floured surface. Dough will be moist.
5. Knead the dough for 5 to 7 minutes and add in additional flour as necessary. I probably ended up adding an additional 1/4 to 1/2 cup while kneading.
6. Let the dough rest covered in a warm dry place for at least one hour or until doubled in size.
7. Punch the dough back down, reform a tight ball and score the bread. Let rise a second time.
8. Once bread is ready to be baked, spritz with water and transfer to the oven.
9. Bake at 350u0b0F for about 25 minutes.

water, yeast, ubc, flour, orange, orange, dried cherries

Taken from tastykitchen.com/recipes/breads/cherry-orange-bread/ (may not work)