The best delicious Fresh Cherry Breakfast Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fresh Cherry Breakfast Bread recipe today!
Hello my friends, this Fresh Cherry Breakfast Bread recipe will not disappoint, I promise! Made with simple ingredients, our Fresh Cherry Breakfast Bread is amazingly delicious, and addictive, everyone will be asking for more Fresh Cherry Breakfast Bread.
What Makes This Fresh Cherry Breakfast Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fresh Cherry Breakfast Bread.
Ready to make this Fresh Cherry Breakfast Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Pitted chopped sweet
-cherries
1/2 c Water
1/4 c Sugar
1 ts Almond extract
1 c Skim milk
1/2 c Mashed potato
2 tb Margarine
4 3/4 c Bread flour, divided
1/4 c Sugar
1/2 ts Salt
1/4 oz Dry yeast, (1 package)
Vegetable cooking spray
1 Egg white, lightly beaten
1 tb Sliced almonds
1 tb Sugar
Combine cherries, water, and 1/4 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 1/2 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
Yields
16 Servings
Leave a Reply