So, I don’t have “baker’s block,” but I definitely have “writer’s block.”
In fact, I’m baking up a storm these days – which is somewhat odd for summer. But, with all these delicious goodies coming out my ears (or my kitchen) I have not yet found the inspiration to write.
Thus, recipes only for now: Cherry White Chocolate Macadamia Artisanal Bread.
Oh, and by the way, this is just a simple rendition of my originally perfected Easy Artisan Bread.
Cherry White Chocolate Macadamia Artisanal Bread
1 1/2 cups warm water
1 1/2 tsp. dry active yeast
1 1/2 tsp. sea salt
3 1/4 cup
1 cup fresh cherries, pitted and chopped
1 cup white chocolate chips
2/3 cup roasted macadamia nuts
In a large porcelain bowl, combine the warm water and yeast. Allow the yeast to sit and bloom for about 10 minutes.
Stir in the sea salt and flour until pretty well combined.
Fold in the goodies and cover with a kitchen towel.
Let the bread rise for two hours.
Preheat the oven to 450 degrees for 1 hours – you want the oven super duper hot.
Form the dough into your desired loaf shape with floured hands.
Place on a parchment lined baking sheet and bake for about 25 minutes, until bubbling on top.
Next, remove the bread and wrap in foil (to protect the chocolate, nuts, and cherries from burning). Reduce the oven temperature to 350 degrees and bake for an additional 20-30 minutes – until no longer doughy inside.
Enjoy. Enjoy. Enjoy.
