Yield: 1 Servings
|3 cups||Flour; *|
|16 ounces||Cherries; drained, **|
|¼ cup||Cherry juice; reserved from above|
|¼ cup||Water; Approximate|
*(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