Welcome to the 14th HBinFive Bread Braid

by Michelle on June 30, 2010

 

It’s Cherry Season and our Cherry Tree is full of sun-warmed, delicious Yellow Sweet Cherries! We moved to this property in 2000 and I knew I had a Cherry Tree on the property but I had no idea it would be full of Yellow Cherries. I had never seen Cherries that were yellow before! But if I was blindfolded, honestly I can’t tell the difference between our Yellow Sweet Cherries or a Dark Sweet Cherry!!

We’ve had a very stormy month with day after day of very severe thunderstorms…sort of scary at times. Consequently many of the ripe cherries are on the ground and of course accessible to my dogs. Honestly the dogs cherry hunt for hours and hours and they are totally exhausted at night. Last Sunday Mr. Tastebuds was working in the yard the better part of the day and all the dogs did was hunt for cherries.

Look at these silly dogs!

 

This week for HBinFive we were supposed to make Mixed Berry Bread and Banana Bread. But since I am still recovering from my surgery, I chose to just make the Mixed Berry Bread and I used fresh fruit consisting of Strawberries, Blueberries, Yellow Sweet Cherries and Dark Sweet Cherries. And I topped it with Coarse White Sugar and Brown Sugar.  The bread dough came out the gorgeous magenta/pink shade and I did not thoroughly mix the fruit into the dough as I wanted it to have a swirled effect. This bread smelled so good while it was baking….totally yummy!

 

 

Question: Now I know I used far more then the 1 1/2 cups of fruit that the 1/2 recipe called for, probably closer to 2 1/2 cups, yet I was a bit disappointed in the taste of this bread. I think it should have had a much stronger fruit taste and I am now wondering if the Whole Wheat Flour is somehow disguising some of the added flavor?

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Comments

  • Ezzie June 30, 2010 at 8:28 pm

    That bread looks fabulous! I am such a foodie…Here I sit reading your blog, watching Top Chef and waiting for my latest batch of Cinnamon Buns to cool off (from ABin5). Thank you once again for heading up such a great group!

  • Carolyn in Oz June 30, 2010 at 8:49 pm

    I thought the colour of the one I did with the raspberries looked great, flavour so-so. I only used the 1 1/2 cups. The Banana Bread I felt disappointing in flavour but although ripe my bananas werent overripe and I added the walnuts as I love nuts and without the nuts the flavour wouldnt have been that good. Nonetheless I sliced the large Banana Loaf and enjoy it occasionally toasted with peanut butter for breakfast.

  • Bonnie June 30, 2010 at 8:55 pm

    This was not our favorite bread either. My family thought it was really lacking in taste. Not a sweet bread but not very tasty as a yeasted bread. Not sure what the problem was. I did mix the berries in as the recipe suggested and although some thought it was pretty, most were slightly alarmed by the NEON Purple color that emerged in the middle of the loaf. I didn’t have time to make the banana bread and was warned not to by my family.

    I love how you just swirled your berries in the middle. Less shocking for sure.

  • Joanne June 30, 2010 at 10:27 pm

    I think your bread came out fabulously Michelle! I loved the mix of fruits you threw in there.

    I’m with you though…I was expecting this to be bursting with flavor…and it just wasn’t. Maybe I’ll try it again all with AP flour and let you know!

  • Danielle June 30, 2010 at 10:47 pm

    I just love your dogs!!! I remember my rottie had a thing for oranges. He’d sit there and drool as he watched me eat an orange. So silly! (of course I shared with him)
    I think the whole wheat does mask a lot of the added flavors. And the cooking process probably makes the flavors more subtle as well. I wonder what a white version of this recipe would be like? Your bread came out beautifully. Did you use the malt additive for this dough? I saw one of Alton Brown’s episodes last night and he mentioned it…so now I’m seriously considering trying some out.

  • Raelyn@BREAD365 July 1, 2010 at 12:06 am

    Thanks for the challenge. Love trying all these new breads that I wouldn’t have normally baked. Get better soon Michelle.

  • Aparna July 1, 2010 at 1:13 am

    Your cherry bread does look very beautiful though. But some breads are like that, very pretty but disappointing to eat.
    Hope you are feeling much better, Michelle. Take care.

  • Old Pop July 1, 2010 at 5:44 am

    I agree that the flavors are subtle. Many have noted the same with other recipes, and have adjusted spices etc. I wonder if to some extent it is a matter of taste, and that Jeff and Zoe prefer a more subtle flavor. Also, is it because we are comparing these breads with sweet, quick breads, which these really are not?

  • Cathy (breadexperience) July 1, 2010 at 6:55 am

    Your berry bread looks beautiful! I love the combination of fruits you used. I only used strawberries in mine and I thought the fruit flavor was lacking as well. The bread tasted good for a whole wheat bread, but I do think the whole wheat flour overpowered the flavor a bit.

    I liked the banana bread though – for toast. You just have to remember it’s not a quick bread. My bananas were really ripe and that helped. However, I think if I had used more bananas, it would’ve had a more pronounced banana flavor. As someone else already mentioned, the banana bread tastes good toasted with peanut butter.

  • Lynda July 1, 2010 at 7:08 am

    Michelle, I agree that the berry taste is lost. I thought I had not put enough in my 1/2 recipe. It was a nice bread but I’m sure glad I didn’t waste my fresh blackberries or blueberries on it.

  • Lori E July 1, 2010 at 11:21 am

    Our Saint Bernard used to come pick blackberries with me. He would pull his big floppy lips back as far as he could and stick his nose into the prickly bushes to pick his own blackberries. Too funny for words.
    I really get annoyed when I put work into making something and it has a disappointing result. All that beautiful fruit flavor and where did it go?

  • Tracy D. July 1, 2010 at 4:13 pm

    I thought the berry flavor in the loaf was subtle—but it made good toast. (Seems like everything we’ve tried makes good toast, doesn’t it? Maybe I just like toast!) I did think that this dough made excellent english muffins, using the technique on the ABin5 web site. They were fast, lighter than the bread, and when toasted, the bits of fruit really were tasty (seemed more noticeable than in the loaf for some reason. The butter and cinnamon sugar probably helped, too. Such a pretty color, too! My husband ate the english muffins with peanut butter, and thought that was good…. Your bread is so pretty with the swirl of berries — and love the pics of your dogs hunting for the cherries. At our house, it’s me trying to defend my mangos from the possums and raccoons! (Which is not as cute, although the baby possums have certain charm….)

  • Mimi July 1, 2010 at 4:14 pm

    Those dog are too funny hunting for cherries! Your bread looks gorgeous with that berry swirl. You might need to use a berry jam with the whole wheat flour to get a stronger berry flavor.
    I hope that you are having an easy recovery from your surgery.
    Mimi

  • Cristie July 1, 2010 at 4:19 pm

    Michelle, Your bread looks beautiful. I’m sorry that so many bakers aren’t thrilled with this bread. You seem to always come through with a winner regardless. I do envy you with a cherry tree in your own yard! Something I can only dream of.

  • Judy July 1, 2010 at 6:35 pm

    We liked the bread, but don’t usually like sweeter breads as a rule. Looking forward to going back to savory breads. I think that this bread and the banana bread are similar.

    Thanks again for heading up such a great group. Love your fun dogs!

  • Judy July 1, 2010 at 6:36 pm

    Loved the focaccia bread, too! Great with goat cheese.

  • Judy July 1, 2010 at 6:38 pm

    3rd bread… baking for stress relief. This time, shaping baguette, with a video. Hope you are feeling better!

  • Judy July 1, 2010 at 6:59 pm

    Thanks for the challenge!

  • Christine @ Fresh Local and Best July 2, 2010 at 4:51 pm

    What a dream to have yellow cherries growing in your backyard! Are they Rainier cherries? I adore Rainiers. I’m afraid I can’t help solve the problem of the cherries in baking. I am certain that your bread is delicious nonetheless.

  • clarice July 4, 2010 at 9:18 am

    I’m so glad to hear about your dogs again. Do they eat the cherry pits or do they spit them out? I’m cringing a bit at the GI ramifications of an afternoon of cherry eating, but maybe there are none! Your bread looks great. How special to be able to use some of your own fruit. Feel well.

    • Michelle July 4, 2010 at 10:38 am

      My dogs eat pits and all! LOL! The pits don’t seem to bother them at all.

  • Elwood July 4, 2010 at 11:27 am

    Love the dogs, and the swirled bread looks scrumptous.

  • mrs c July 4, 2010 at 8:36 pm

    YOur dogs are a hoot! My Reuben would have been out looking for cherries as well! I wanted to know if i an make a 1/2 recipe of this lovely bread, hubby is gluten-free and I would get wide as a barn if i ate all this bread. What do you think? Also I am a little behind so start me off with an eas reipce. Thanks so much!

  • mrs c July 4, 2010 at 8:37 pm

    Soory for the poor spelling, did not have my reading glasses on! It is so tough to get old!!!

  • A Canadian Foodie July 6, 2010 at 7:22 am

    What a beautiful bread. I am a bread baker and cannot get enough of homemade breads! This is pretty and looks very tasty – and would be a great breakfast bread, toasted, me thinks… and yes, whole wheat flour would definitely overpower the fruit… but that is a good thing as it is more healthy – and I think it you toasted it, the fruit flavour would then shine.
    :)
    valerie

  • Susan July 7, 2010 at 5:25 pm

    I didn’t have time to join in this time but your bread certainly looks great even if the taste wasn’t as fruity as expected. I had to laugh reading about your cherry-hunting dogs. Maybe it’s a new breed 😉

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