* Exported from MasterCook *
Bread, Yeasted Cherry
Recipe By :Barry C. Parsons
Serving Size : 32 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Holidays
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups flour -- approximately
2 1/4 tsp instant yeast -- or 1 package
1/2 cup sugar
1 tsp salt
2 eggs
2 tsp vanilla extract
1/2 cup melted butter
2 cups warm milk
1 pound glace cherries -- I like to cut my cherries in half.
Cherry Bread. A sweet bread recipe that is terrific for brunch, as a
base for a luscious bread pudding, or to enjoy as the best morning
toast ever. Makes a wonderful addition to Christmas morning breakfast
every year too. Candied mixed citrus peel or mixed glace fruit can
also be substituted for the glace cherries in this recipe.
This also looks beautiful as a braided bread wreath or braided loaf
as well. They'd make great presents that way too.
Prep: 30 min
Cook: 35 min
Total: 3:05
Servings: 2 large or 3 small loaves
Combine 3 cups of the flour along with the sugar, instant yeast and
salt in a large bowl or in the bowl of a large electric mixer that
uses a dough hook.
Add the melted butter, warm milk, eggs and vanilla extract.
Using a wooden spoon or the regular paddle of your electric mixer
beat for 4 to 5 minutes until the mixture is smooth with no lumps.
If using an electric mixer, switch to the dough hook at this point
and begin to slowly incorporate the remaining flour. If not using an
electric mixer keep mixing in the flour gradually until a soft dough
forms that leaves the sides of the bowl. You may need to use a little
less or a little more flour than indicated in the recipe, this is not uncommon.
Knead the dough for an additional 10 minutes either in the electric
mixer or on a floured bread board or counter top.
Cover dough and leave to rest and rise for about 45 minutes. Punch
the dough down and gently knead in the glace cherries by hand for a
few minutes just enough to distribute them evenly throughout the dough.
Divide dough in 4 equal portions and form into loaves, or into 8
equal portions with two portions per bread pan. (12 equal portions
for 3 bun bread)
Place dough in 4 medium (9x5") (or 3 large) greased loaf pans to
rise. Cover with a clean tea towel and let rise until about triple in
size, rising about an inch above the pan; about 2 hours.
Bake in a preheated 350F oven for about 30 to 35 minutes or until
golden brown and a good bottom crust has formed (about 45 minutes for
larger loaves).
Brush the tops of the loaves with butter if desired, while they are still warm.
S(Internet address):
"https://www.rockrecipes.com/cherry-bread/";
Yield:
"2 or 3 loaves"
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Per Serving (excluding unknown items): 183 Calories; 4g Fat (20.0%
calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber;
23mg Cholesterol; 115mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0720