Fresh cherry breakfast bread

16 Servings

Ingredients

Quantity Ingredient
2 cups Pitted chopped sweet cherries
½ cup Water
¼ cup Sugar
1 teaspoon Almond extract
1 cup Skim milk
½ cup Mashed potato
2 tablespoons Margarine
4¾ cup Bread flour, divided
¼ cup Sugar
½ teaspoon Salt
¼ ounce Dry yeast, (1 package)
Vegetable cooking spray
1 Egg white, lightly beaten
1 tablespoon Sliced almonds
1 tablespoon Sugar

Directions

Combine cherries, water, and ¼ cup sugar in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 7 minutes or until thickened, stirring constantly. Remove from heat; stir in almond extract. Let cool.

Heat milk over medium-high heat in a heavy saucepan to 180 degrees or until tiny bubbles form around edge. (Do not boil.) Remove from heat; add potato and margarine, stirring until margarine melts. Let cool until very warm (120 degrees to 130 degrees).

Combine 2 cups flour and next 3 ingredients in a large bowl; stir well. Add milk mixture; stir until smooth. Add 2 cups flour; stir until a stiff dough forms.

Turn out dough onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and turn out onto a lightly floured surface. Knead lightly 4 to 5 times. Roll dough into a 16 x 8-inch rectangle. Place on a baking sheet coated with cooking spray. Spread cherry mixture lengthwise down center third of dough. Make diagonal cuts, 1 inch apart, on opposite sides of filling to within ½ inch of filling. Fold strips alternately over filling from each side, overlapping at an angle. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Uncover dough. Brush with egg white; sprinkle with almonds and 1 tablespoon sugar.

Bake at 350 degrees for 30 minutes or until loaf sounds hollow when tapped.

Let cool on wire rack. Yield: 1 loaf / 16 [1-inch] slices (serving size: 1 slice).

Per serving: 217 Calories; 3g Fat (12% calories from fat); 6g Protein; 41g Carbohydrate; 0mg Cholesterol; 115mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 64 Posted to MC-Recipe Digest V1 #423 by igor@... on Jan 28, 1997.

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