Cherry Almond Yeast Bread

Last night as Tony and I were finishing up watching Shameless (if you don’t watch that show, you really need to DVR it!) he looked over to me and said “you made some really good food this weekend.”

Well that’s music to my ears because Tony doesn’t like half the stuff I make.  Like Chicken Tikka Masala, Zucchini Meatball Subs, and Sweet Potato and Black Bean Chili.

We did go out to eat on Saturday though.  We usually go to a place called Nozumi in South Barrington.  However, we pulled up only to find out that the restaurant is closed and will soon become a Wok n Fire restaurant, which Mara says is a local chain.

So on to Plan B.  A new sushi place opened up in the town next to us, so we decided to give it a try.  My first thought was “why is it 12:30 and we are the only ones in the place.” 

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I never get the raw shit.  I got two appetizers for my entrée.  This was both breakfast and lunch.  I got the bacon wrapped shrimp and asparagus and the agedashi tofu. 

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I loved that the dipping sauce for the tofu was on the side.  Tony reached over and took one bite and immediately regretted that decision!  I love it though.  Tony’s plate:

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He couldn’t have been happier.  He said the fish was super fresh, and they had one of his favorites, fatty tuna.  He made me try just a bit, and much like the tofu for him, I most certainly regretted that decision and immediately put a garnish of orange in my mouth to get the taste out of it.

By dinner time we both looked at each other and didn’t feel like the roast we had planned so lucky me, I just happened to have pizza dough in the fridge from last weeks deep dish pizza, so I made a thin crust pizza using what I had on hand – deli roast beef and green olives. #partypizzaSaturday!

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When Tony went to the store to pick up steaks for dinner Friday, I looked at the sale flyer and said “can you pick me up a pork shoulder?”  It was only .99 cents a pound people!  I am going to post the recipe for this later this week, but again, yesterday this was my breakfast and lunch, so I splurged and made a Carolina pulled pork grilled cheese on marble rye with 50% Cabot reduced fat cheddar cheese.

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I don’t know if you’ve heard of this show called Wisconsin Foodie.  It comes on Channel 11 in the Chicagoland area.  Saturday morning they were at a farm and a food truck was supplying the food for the luncheon.  One of the chef’s on the food truck started talking about his third place finish at a grilled cheese contest.  He said he made homemade yeast bread with door county cherries and paired that with a Wisconsin cheddar cheese.

I was immediately intrigued.  I’ve had olive yeast bread before, but I loved the idea of having a slightly sweet yeast bread to make a sandwich with.

Longtime readers know I make my SIL her lunches every week.  She’ll stop by on Sunday’s to visit and leave with a weeks worth of lunches.  About six months ago I think I sent her home with one of my Artisan loaves of bread, and her son and grandson look forward to the bread every week.

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That loaf above is half of the recipe.  Since fresh cherries aren’t available yet, Tony had the great idea to buy frozen cherries.

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I thawed one cup of cherries for about an hour, then quartered them.  I took the second half of the bread dough, put the cherries on top and then kneaded it together – it was kind of hard because the cherries were very liquidy (not a word, but I am using it!) but I finally got it together.  I decided to top it with an egg wash and slivered almonds.

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This was delicious.  You mind wants to think that this is going to be sweet, but it’s only slightly sweet when you hit the cherries.  Imagine this bread as a turkey and goat cheese panini?! #winning! (I think Tony might have thrown up in his mouth at the idea of that sandwich!)

So last night we had the roast that was planned for Saturday.  It had a nice fat cap on it, so Tony cross hatched it, and I just added minced garlic, salt and and pepper to it. 

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All the roasts were huge at the store, so we had them cut one in half.  Plenty for dinner and leftovers (for me) later in the week.

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125 is the magic number for rare meat.  On the side I made my spring time risotto with carrots and edamame – I almost forgot the green apple until Tony reminded me.  I added it last minute and it still had a bit of crunch to it. 

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A delicious way to end a weekend!  Thanks for a great weekend Tony!

Tony has been toying with the idea of me selling my salsa.  I have two signature salsa’s = my baja fresh salsa and my grilled cherry salsa.   I have an idea of coming up with a bunch of grilled fruit salsas this summer, but obviously we have no idea how to even get started.

Well, we ran across a guy at our local grocery store who was selling his hot and mild giardiniera.  You can check him out at

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Not only is this the best giardiniera I’ve ever tasted, he had a wealth of information about jars, and manufacturers and labels, etc.  He said if I ever had any questions just to shoot him an email. 

Here’s my question.  Would any of you buy my salsa?  I know only a handful of you have even tasted it, but just wanted to get a general idea of any interest.  I have ideas to make grilled peach salsa, grilled orange salsa and even a grilled watermelon salsa!  (these sound good in my head, but we’ll see!).

Alright, it’s an icky rainy day today, but I guess I still have to go to work.  It’s always so nice to sleep in on Saturday and Sunday!

Happy Monday!   Make it a great day!


73 thoughts on “Cherry Almond Yeast Bread

  1. I am drooling over that bread! I love cherry bread, and think I would really love this one since it’s not a crazy sweet bread. I’ve never tasted your salsa, but just from seeing it, I would totally buy it!

  2. We love Wisconsin Foodie! They actually air it in Minnesota! My husband actually found it and we DVR all new episodes. I love all the fresh, local ingredients they use and the restaurants they visit!

  3. findingradiance

    I tell you, Biz, I don’t know how you can do all the cooking for your family and work full time. You are amazing!

  4. Definitely would buy your salsa! I can’t wait to try the grilled cherry salsa – and peach sounds fantastic too! 🙂

  5. I would most def buy your salsa…but if I were you, and you are considering selling it, I’d stick to your signature ones and then branch out from there.

  6. I would buy your salsa, it makes my mouth water every time you talk about it!

  7. Yes please! I would love to try your salsa! I drool a little every time you post a photo of it 🙂 I would gladly send you money today for some. The cherry bread looks incredible! Did you just add cherries to your artisan recipe?

    • Thanks Kym – hey, where is your blog??!! 😀 Yes, I just added the cherries straight to the dough – it was a bit watery because the cherries were frozen, but it worked!

  8. That would be really awesome if you could sell your salsa! I love sushi, but the hubby hates it, so I usually go out to lunch with a coworker who also has a hubby who doesn’t enjoy sushi!

    • That’s a win win! I’ve tried the raw stuff on occasion, but its wasted on me – that fatty tuna? $15 for two pieces! But he loves it 😀

  9. I would try it! You could sell it at farmers markets too maybe?

  10. myjourneytofit

    I’d buy it – the only thing that would be hard, cost-wise, would be the shipping since it’s in glass, heavy and fragile. But I’ve been dying to try it!

  11. I won your salsa and after trying one bite I hid it from my husband. He eventually found one of the jars and tried it too. We love it and would definitely buy it. I actually had to hide it again so he couldn’t eat anymore. I know that’s really selfish, but well actually no buts and definitely no regrets.

  12. I love your baja salsa Biz and have made it often….I think you should at least look into this business venture…you just never know!:)

    And that sweet bread, paired as a grilled cheese – great idea!

  13. That bread does sound really good! We had a good weekend of food too – gotta love that!

  14. That bread looks incredible!

  15. All your food looks amazing! I had to pin the bread and the risotto 🙂 giving me much spring inspiration here

  16. missmelbryant

    I know a number of people who have done product development and it’s a tough life, especially sourcing and distribution. Years ago, Trader Joe’s would sample products and if they liked it, they would just buy the rights to it outright and then manufacture it under their own label. You could check around and see if they still do that. If not, I have two ideas for you: the first is I have a friend who is a pastry chef and at certain times of the year she whips up batches of something–crackers, pastries, tarts–then makes up a flyer and takes orders, she works to order, so she never has a ton on hand. It’s also really seasonal, so she knows when she’s working and works with seasonal ingredients which keep her costs down and profits up. I also know a woman who did this years ago, but she did it in an office building (a law office) and she made a fortune and eventually set up a shop. I think she did olives and jams, but that literally was 20 years ago.

    My second suggestion, and I’ve seen people really successful with this concept, is that you could contract with one or two restaurants and set up a weekly order with each.

    Anyway you do it, you have to find a professional work space to cook from and you will have to find out what the health/food safety permits require. Plus, make sure you get liability insurance.

    I’m making that bread with my sourdough starter; I love fruit breads!

    • Wow Mel, you sure do know your stuff! Thanks for all the wonderful info, I’ll email you with questions! 😀 (and yes, I still need to make your sourdough starter!)

  17. I am glad I am not the only one who’s husband doesn’t like half the stuff I make 🙂 Many times I am freezing portions when I know I am the only one who will eat it, but after 16 years together Glenn has been coming over to my side more and more. Now if only I could get the kids on the bandwagon………

  18. Hey Biz

    Would definitely buy it….why don’t you try selling it on Etsy?? A ton of people are selling their edible wares on Etsy. Build up a reputation there and then grow your business.

    I have a shop on Etsy..planning to open another one soon..feel free to email me!


  19. Too much good stuff in this post!!
    That bread looks amazing! The cherries seriously take it over the top!!

  20. Dude, that bread looks amazing!

  21. Hell yes, I would buy your salsa!! You would probably make a tidy sum just selling to us on your blog!! Happy Monday!!

  22. Heck yea, I would buy your salsa.

  23. I have a question about your bread. Do you have to make it in a dutch oven?

    • Nope. Here’s how you do it. Put a baking stone in your oven and an empty broiler pan on the bottom of your stove. Heat to 450. When the oven is ready, put your bread dough on the parchment and carry it to the stone, gently set it down (the stone is really hot – be careful!) then put 1 cup of ice cubes in the broiler pan and quickly shut the oven door. Check the dough at about 30 minutes, up to 45 until it gets nice and brown.

      It won’t get as crunchy as the Dutch oven method, but it’s pretty damn close!

  24. Um, YES! I’ve been dying to try your salsa! Would you make a more traditional one, too, with grilled tomatoes and onions and such???

  25. (Hand raised) I will, I will!!! Would love to try your salsa’s. There are lot’s of outlets you can try…..although “word by mouth” is the best!!!

    You could also try selling your salsa’s on there are lots of people on Etsy that sell candy, bakery goods, and whatever else is edible. Soaps, teas, coffee’s, you name it, it’s on Etsy. I am on Etsy, once you get out of the back forty and into the fore-front you can get yourself a great little business. Then there is always farmer markets that you can sell at. Good luck on your venture!!!

    That cherry bread looks really good!!

    • I never knew anyone sold food stuff on Etsy, do your cards sell well on there Louise?

      • My cards were doing well the last couple of years…not so good this year, no sales as yet. Guess the economy has something to do with it, thats what a lot of the artisians on Etsy are saying. Really have to do lots of promoting via blogs and teams.

  26. I would love to try both of them 😉

  27. That bread looks awesome. I just bought frozen cherries for smoothies the other day. Expensive!! Can’t wait til they’re in season. I have not tried your salsa’s but, I would certainly buy your signature ones! I also agree with Renee to try and sell those two first and then branch out. I hope you do sell them Biz, I wanna’ place an order and I’m the queen of online shopping ya’ know 😉

  28. I would totally buy your salsa. Not to mention anything else you cook, I drool every time I visit your site.

  29. I would totally buy your salsa! 🙂

    That bread looks really yummy, although I wouldn’t have known about it except for you. I wish I could watch Wisconsin Foodie, it seems like a good show but I cannot stand the host. I’ve met him a few times, at different events, and he is such a pompus ass. Maybe he is better on the show?

    • Mel!! My long lost blog buddy Mel! I miss your blog. 😦 I must not have seen that many episodes, because I didn’t get that vibe. This last episode he wasn’t on it at all!

  30. Mmm, that bread looks amazing!! Love the cherries…such a cool idea!

  31. I definitely would, assuming the price and shipping weren’t totally out of my budget! It’s delicious! 🙂

  32. Biz I would definitely buy your salsa too, and I hope you would include your baja fresh in the available ones as well as the yummy fruit offerings! As a person with a serious (admitted) salsa addiction (I go through more than any human should in a week), I have been dying to try it for a while, it looks so great!

  33. The bread looks amazing! Cherries? YUM! Glad Tony appreciated all your cooking- that always feels great! Bummer about your go to restaurant. Maybe you’ll find a new go to??

  34. Isn’t that sweet when they acknowledge all your work in the kitchen? Makes my day.

    And the salsa thing? I would LOVE to try your grilled cherry salsa, sounds so amazing. And the watermelon sounds like a wonderful idea to me as well! Keep us posted!!!

  35. i have to admit, i like the raw stuff, but i would have loved the tofu too. what a nice compliment. my hubs doesn’t readily hand out food compliments either so i can appreciate how good it must have felt.

    i really need a grill because i really want to grill a roast now! we’ve been making roast on sundays for a while now and i’m SO. sick of them. grilling it would be such a great way to switch it up!

  36. You should totally try and sell your salsa. I’m in awe of anyone who can do anything self employment related. In my mind, I feel like I could be an entrepreneur, but I have no idea in what arena or how to get started. I’d love to hear how the whole process goes.

  37. Your bread and sandwich idea ARE winning! I’m really excited about you selling your salsa and do hope you try it. If you think you might try adding onions to any variety, I’d buy it for sure!

  38. Tom is always out to try new salsa so I would get some! That pizza and bread has made me so hungry for carbs, looks delicious 🙂

  39. I’m with Tony on the sushi; that plate of his looks delicious.
    And yes, I would ABSOLUTELY buy your salsa. 🙂

  40. I would absolutely buy it. I love salsa. Can you do a pineapple one? Grilled pineapple is amazing.
    I wish you would just open up a restaurant already! I think your SIL and your bosses are so lucky! (Well, Tony is too, he just doesn’t appreciate it 😀 )

  41. marcie@flavorthemoments

    Your cherry almond bread looks delicious! I could just devour it.

  42. crazy world, I made black cherry almond muffins for a brunch on Sunday! (i too had to use some frozen sweet cherries). I have tart cherry juice concentrate at home to punch up the flavor a bit.

  43. thumbs up to the salsa! I would buy it for sure, my dad and I tried making it on our own and it was too watery or something. Maybe the tomatoes weren’t ripe enough? Don’t know but we would buy 🙂

    What about grilled pineapple salsa with red peppers?

  44. […] the weekend I made another batch of my Artisan cherry yeast bread.  This time though, the cherries kind of all pooled to one side for some reason.  I think […]

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