3cupsall-purpose flour, spooned and levelled, approximately
2teaspoonssalt
2teaspoonsInstant yeast, *see Note 1 below for Active Dry Yeast
1/4cupsugar
1/4cupvegetable or canola oil, or room temperature butter
1cupwater, lukewarm
1/2cupraisins
1/2cupwalnuts, chopped
1 1/2cupfresh cherries, pitted and halved, then lightly floured *See Note 2
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Instructions
In a large mixing bowl (or bowl of a stand mixer), mix together 2 cups of the flour, the salt, instant yeast, sugar, oil and water. Mix into a soft dough. Continue adding additional flour, in small increments and kneading well between additions, until you have a moist dough that cleans the sides of the bowl.
Add the raisins and walnuts and knead in with a bit more flour. Remove dough to a floured surface and knead slightly. Form into a ball and place in a greased, covered bowl to rise until doubled, about 60 minutes.
Remove the dough to a lightly floured surface and deflate gently. Roll the dough out into a rectangle about 8 inches wide by 16 inches long. Scatter the floured cherries over the dough, then roll up jelly-roll style, starting from the short end. Place into a greased 9x5 or 4x11-inch loaf pan. Cover and let rise until doubled, about 30-45 minutes
Preheat the oven to 375° F. (regular bake setting/not fan assisted)
Bake the cherry bread for 50-60 minutes (**Check at about 25 minutes and cover loosely with foil so top of loaf doesn't over-brown) and it reaches an internal temperature of around 190° F (if you have a thermometer). Remove loaf to a cooling rack and allow to cool completely before slicing.
Notes
For active dry yeast, proof the yeast in 1/4 of the lukewarm water, before adding to the bowl, then add the remaining 3/4 warm water.
For frozen cherries, thaw completely in a strainer, then dry well before using.