Pear and Cherry Sourdough Bread

This pear and cherry sourdough bread is loaded with chunks of fresh Asian pear and dried cherries. In fact, shaping this pear and cherry sourdough bread was kind of like playing whack-a-mole in order to keep all of the bits of fruit inside the loaf. Even so, once the loaf was allowed to rise and bake, it developed little open craters of fruit on top. They looked like little mini pear tarts on top of the bread.

To make this bread, you will need a sourdough starter, either fed or unfed. If you don't have one, you can create a poolish of equal parts of flour, water, and a very small amount of yeast. Just let it sit out overnight to develop flavor.

The contrast of the sweet pear and the tangy dried cherries in this bread is pretty tasty. The trick is to use a firm pear, such as an Asian or Bosc pear. These pears will stand up to the mixer without getting blended into the dough.

In this case, I used an Asian pear. Don't you love the way these are dressed up in little mesh outfits?

I toasted slices of this bread and buttered it. Amazing. Mr. Kitchen agrees.

I also think this bread would make amazing grilled goat cheese and sliced pear sandwiches. Don't those chunks of baked fresh pear in the bread slices look delicious?

Pear and Cherry Sourdough Bread

156 g fed sourdough starter

3/4 C lukewarm (100 degrees F) water. You may need to use a bit less in hot and humid weather

1 T olive oil

1 T sugar

1 1/4 tsp salt

269 g unbleached all purpose flour

43 g potato flour or potato flakes (I used Betty Crocker Potato Buds)

35 g rolled oats, instant or traditional

2 tsp instant yeast

113 g Asian or Bosc pear, unpeeled, cut into pieces about the size of raisins

143 g dried cherries

In the bowl of a stand mixer, combine the starter, water, olive oil, sugar, salt, flour, potato flour, oats, and yeast. Knead with the dough hook for about two minutes. The dough should be sticky. If the dough is too dry, add a bit more water. 

Add the fruit to the mixer and knead for about 6 or 7 minutes. 

Spray a bowl or dough rising bucket with spray oil and add the dough. Let rise for approximately 90 minutes, until a little less than doubled in size. 

Remove the dough and pat it down into a 7 by 12 inch rectangle and roll into a log. Place the log into a lightly greased bread pan. Spray the top of the loaf with spray oil and cover loosely with plastic wrap. 

Preheat the oven to 350 degrees F and allow the loaf to rise for 45 to 90 minutes, until the middle is 1 inch above the rim of the bread pan. 

Place the loaf in the oven and bake for 40 t0 45 minutes, until it reaches 190 degrees F in the center. Tent the loaf with foil if it appears to be getting too brown. 

Remove the loaf from the oven, let it cool in the pan for two minutes, and then turn it out onto a cooling rack. Let cool completely.

I made another version of this bread almost two years ago with apples, raisins, and cranberries.

Check out what our amazing #TwelveLoaves members baked this month:

Asian Pear Bread by NinjaBaking

Pear and Cherry Sourdough Bread by Karen's Kitchen Stories

Pear and Walnut Sticky Buns by Kudos Kitchen by Renee

Pear, Banana, and Quinoa Muffins by Rhubarb and Honey

Pear Streusel Sweet Rolls by Try Anything Once Culinary

Raspberry Pear Pecan Quick Bread by A Baker's House

SavoryPear Flatbread with Gorgonzola by Culinary Adventures with Camilla

Sour Cream Pear Bread by That Skinny Chick Can Bake

Spiced Buttermilk Poached Pear Bread by girlichef