Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Milk |
| 1 tablespoon | Butter |
| 1 tablespoon | Almond paste |
| ⅛ teaspoon | Almond extract |
| 2 tablespoons | Sugar |
| 1 teaspoon | Salt |
| ½ cup | Whole-wheat flour |
| 2 cups | Bread flour |
| 1½ teaspoon | Yeast |
| ⅓ cup | Dried sour cherries |
| ⅓ cup | Almonds; chopped |
| 1¼ cup | Milk |
| 1½ tablespoon | Butter |
| 1½ tablespoon | Almond paste |
| ¼ teaspoon | Almond extract |
| 3 tablespoons | Sugar |
| 1½ teaspoon | Salt |
| ⅔ cup | Whole-wheat flour |
| 2⅓ cup | Bread flour |
| 2½ teaspoon | Yeast |
| ½ cup | Dried sour cherries |
| ½ cup | Almonds; chopped |
FOR 1 LB LOAF
FOR 1-½ LB LOAF
For all recipes, load ingredients into breadmachine pan according to manufacturer's directions. Bake on white bread setting unless otherwise indicated. "Yeast" refers to active dry yeast. Bake according to manufacturer's instructions, adding the cherries and almonds during the raisin-bread cycle, or five minutes before the final kneading is finished.
NOTE: If you can't find dried sour cherries locally, try American Spoon Foods, (616) 346-9030. From The Bread Machine Cookbook by Melissa Clark.
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