Red Cherry and Thyme Bread

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

I sometimes make bread as follows: partially replace the water in the recipe with red cherry juice from a can of preserved cherries in syrup. Also knead a handful of cherries and a little thyme through the dough. The result is not a very sweet bread, but of a pretty pinkish red colour and great with fresh fillings such as cottage cheese and spring onion.


  • 270 g (9 oz) tin cherries in light syrup and a little water
  • 500 g (1 lb/3⅓ cups) plain (all-purpose) flour
  • 2 sachets yeast (14 g/½ oz/ tsp)
  • pinch of salt
  • small bunch of thyme, leaves stripped from the twigs


Pour the cherries through a strainer and collect the moisture in a measuring cup. Top up the fruit juice with water to 250 ml (9 fl oz/1 cup). Combine the flour, yeast, salt and thyme in a bowl. Add the cherry syrup.

Knead the mixture into a pliable dough for at least 10 minutes. Allow to rise covered in a warm place for 1 hour. Knead the dough again and fold in the cherries. Create a nice ball. Place the ball on a baking tray and allow to rise for at least another 30 minutes. Bake the bread until done in a preheated oven, below the middle at 180°C (350°F/Gas 4) for approx. 30 minutes. Carefully tap on the bread to hear if it sounds hollow; if it sounds dull, briefly return to oven.