Last week I wrote about some of the interesting Japanese breads I met on my recent vacation. Melon pan, a soft, sweet roll encased in cookie dough and scored to resemble a melon, captured my imagination as soon as I tried it, and I knew I would attempt to recreate this adorable little bread in my own kitchen.
I was delighted when I learned the theme of BreadBakingDay #2, hosted by Becke of Columbus Foodie, was Bread with Fruit. What a great excuse to bake, again, one of my favorite breads: 50% whole wheat, with dried sour cherries and toasted pecans. The earthy flavor of whole wheat, the tartness of the cherries, and the slightly sweet spiciness of the nuts combine to make a bread that is always a hit with my family and friends.