Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Fresh Cherry Breakfast Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 16

Ingredients:
2 Cup(s) Pitted chopped sweet
Cherries
1/2 Cup(s) Water
1/4 Cup(s) Sugar
1 Teaspoon(s) Almond extract
1 Cup(s) Skim milk
1/2 Cup(s) Mashed potato
2 Tablespoon(s) Margarine
4 3/4 Cup(s) Bread flour, divided
1/2 Teaspoon(s) Salt
1/4 Ounce(s) Dry yeast, 1 package
Vegetable cooking spray
1 Egg white, lightly beaten
1 Tablespoon(s) Sliced almonds
Directions:
Combine cherries, water, and 1/4 cup sugar in a small saucepan; bring
toa boil. Reduce heat, and simmer, uncovered, 7 minutes or
untilthickened, stirring constantly. Remove from heat; stir in
almondextract. Let cool.Heat milk over medium-high heat in a heavy
saucepan to 180 degrees oruntil tiny bubbles form around edge. (Do not
boil.) Remove from heat;add potato and margarine, stirring until
margarine melts. Let cool untilvery 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 astiff dough forms.Turn out dough onto a lightly floured surface.
Knead until smooth andelastic (about 8 minutes); add enough remaining
flour, 1 tablespoon at atime, to prevent dough from sticking to hands.
Place dough in a largebowl coated with cooking spray, turning to coat
top. Cover and let risein a warm place (85 degrees), free from drafts,
1 hour or until doubledin bulk.Punch dough down, and turn out onto a
lightly floured surface. Kneadlightly 4 to 5 times. Roll dough into a
16 x 8-inch rectangle. Place ona baking sheet coated with cooking
spray. Spread cherry mixturelengthwise down center third of dough. Make
diagonal cuts, 1 inch apart,on opposite sides of filling to within 1/2
inch of filling. Fold stripsalternately over filling from each side,
overlapping at an angle. Coverand let rise in a warm place (85
degrees), free from drafts, 1 hour oruntil doubled in bulk. Uncover
dough. Brush with egg white; sprinklewith almonds and 1 tablespoon
sugar.Bake at 350 degrees for 30 minutes or until loaf sounds hollow
whentapped. 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
SodiumRecipe by: Cooking Light, Jul/Aug 1994, page 64Posted to
MC-Recipe Digest V1 #423 by igor@digex.net on Jan 28, 1997.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 262
Calories From Fat: 24
Total Fat: 2.8g
Cholesterol: <1mg
Sodium: 160.1mg
Potassium: 116.9mg
Carbohydrates: 53.5g
Fiber: 2.4g
Sugar: 9g
Protein: 6.6g


Scale this recipe to Servings [?]