Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Flour; * |
| \N \N | Yeast |
| 1 teaspoon | Salt |
| 2 tablespoons | Sugar |
| 1 tablespoon | Butter |
| 16 ounces | Cherries; drained, ** |
| ¼ cup | Cherry juice; reserved from above |
| ¼ cup | Water; Approximate |
| ⅛ teaspoon | Ginger |
*(I used 1- bread, 2 whole wheat ½ tablespoon gluten ) **(I prefer cherries to blueberries)
It rose almost to the dome ( welbilt breadmaker ) - which is higher than I normally get for a bread with ⅔ whole wheat. However this could be due to high suger content of cherries.
I read in a food section of some paper that adding ⅛ teaspoon of ginger to the bread mix helped it raise. Anyone know anything about that ??? I tried it last night on a modified version of DAK's blueberry bread (tastes good with cream cheese for breakfast).
From: uunet!mailrus!uflorida!rm1!jan (Jan Cranny) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe