I have a lot of food boundaries. Some of them are more like barriers (I think this term has a slightly negative connotation) and some are lines that I think itâ€™s better not to cross. I spend a lit of time breaking down the barriers and testing the boundaries of my cooking and eating habits. Comparing now to my eating disordered past, I think I only have my big toe dipped in the food restriction waters, while I was up to my neck several years ago.
Still, old barriers remain and I chip away at them every day. Take cheese, for example. I used to eat the most processed, light, fat-free, bleugh cheese ever, and then only in minuscule amounts. Right now, I have exactly 5 kinds of cheese in my refrigerator…wait, make that 4. I finished the feta for lunch today. I love cheese and Iâ€™ve learned to eat real-food kind of cheeses (no more nasty processed stuff) in reasonable amounts.
I could go on but I think one confession is enough for one post. Oh, but then thereâ€™s the whole reason I started talking about boundaries/barriers in the first place: Pie filling! You know the stuff in the can that you can just pour into a crust and voila, you have a pie? I donâ€™t think I had ever bought or baked with canned pie filling until Duncan Hines sent me coupons for their baking mixes as well as Comstock Wilderness Fruit Fillings through the Foodbuzz Tastemaker program last month.
Canned pie filling was on the other side of pretty much every food boundary I have. First and foremost itâ€™s a non-homemade route for baking, which I try to avoid. Second, itâ€™s got to be loaded with high-fructose corn syrup and probably doesnâ€™t have much real fruit in it anyway. Third, fruit pies arenâ€™t my favorite. Iâ€™m a pumpkin girl all the way.
As soon as I brought myself to pie filling level in front of the supermarket shelves (on the floor), Comstock surprised me. Some of the cans looked newer and were labeled â€œMore Fruitâ€ and â€œNo high-fructose corn syrupâ€. What? Really? Huh, maybe this stuff isnâ€™t that bad after all.
I chose a can of Cherry â€œMore Fruitâ€ filling and immediately started thinking of how I was going to use it. Pie was too obvious. I wanted to make bread, sourdough bread to be specific. It struck me that the sweet, gooey fruit filling would be a perfectly odd partner for tangy, dense sourdough. Thus, the cherry-filled sourdough loaf was born!
It may look like a cherry pie collided with a loaf of bread to produce this bizarre offspring. I like to imagine both things flying through the air in my kitchen…but that would be messy. Instead, I simply made a small batch of wet dough with my sourdough starter, layered half of it on the bottom of a round baking dish, poured in about half the can of fruit filling, and then made a ring around the edge of the filling with the remaining dough. After some more rising and some oven time, I had a sweet, doughy thing that I didnâ€™t know how to eat. Fork? Hands? Hands won but it was messy.
The sourdough is very sour (I used a lot of starter) and the cherries are very sweet. Together, though, they are the perfect winter breakfast or brunch flavors. One reason I chose the cherry filling was that cherries are no longer in season so I canâ€™t actually make a cherry pie from scratch right now. Thatâ€™s the perfect excuse for using a canned convenience food, in my opinion. Cherry pie filling is such a Christmasy color that itâ€™s nice to have it around this time of year, even if it isnâ€™t made from seasonal produce.
This isnâ€™t really a recipe, since I totally improvised the sourdough bread and I think everyone who makes sourdough has their own way of doing it. If you have a starter, make a whole grain dough with a high moisture content and open a can of pie filling. If you donâ€™t have a starter, put it on your Christmas list!
Hearty Cherry-Filled Sourdough Bread
1 batch of your favorite sourdough, made with a little less flour or more water so itâ€™s wet enough to spread over the bottom of a pan.
1 can Comstock Wilderness Fruit Filling (More Fruit, no high fructose corn syrup!)
Prepare dough, allow it to rise once. Punch down.
Coat the inside of a baking dish with oil and then stone-ground cornmeal, semolina flour, or regular flour.
Divide dough in half and gently spread half of it over the bottom of the baking dish.
Spoon about half of the can into the center of the dough in the dish, leaving at least an inch of dough around the edge of the filling.
Lay the rest of the dough all the way around the edge of the filling so that it makes kind of a barricade between the fruit and the sides of the baking dish.
Cover dish and allow bread to rise for another couple of hours, or until the top dough circle has expanded to almost cover the filling underneath.
Preaheat oven to 425 degrees F. Bake bread for 25-30 minutes, or until itâ€™s golden-brown on top and the edges have pulled away from the dish somewhat.
Cool on a wire rack until the dish is no longer hot to the touch, and the fruit filling is somewhat set (not too liquidy). Then remove loaf from dish and continue to cool on rack.
Slice like a pie and serve!
The only thing that would have made this better is chocolate. Why didnâ€™t I think to add chocolate? You could always spread some Nutella on each slice or sprinkle dark chocolate chips onto the bottom dough layer before adding the cherries. Now that would be decadent!