The Project: Cherry, honey and fennel bread

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Each Friday, we post a recipe from the L.A. Times Test Kitchen that’s perfect for weekend cooking, when you have a little more time on your hands. This week’s pick: Cherry, honey and fennel bread.

It will take you a bit o’ time to pit a pound of fresh cherries for this not-too-sweet bread, and it will probably try your patience. But trust us: It’s worth it. This bread also gets a boost from an unusual flavor -- fennel -- and it’s a great way to put market-fresh cherries to good use.

If you try it, please let us know what you think. And click here for more weekend cooking ideas.

-- Rene Lynch
Twitter / renelynch

Robert Lachman / Los Angeles Times