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Fresh Cherry Breakfast Bread




Source of Recipe


Macklinda


List of Ingredients




2 cups pitted, chopped sweet cherries about 3/4 pound
1/2 cup water
1/4 cup sugar
1 teaspoon almond extract
---
1 cup skim milk
1/2 cup mashed potatoes
2 tablespoons margarine
4 3/4 cups bread flour divided
1/4 cup sugar
1/2 teaspoon salt
1 package dry yeast
vegetable cooking spray
1 egg white lightly beaten
1 tablespoon sliced almonds
1 tablespoon sugar



Recipe



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° 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° to
130°).
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 Tbsp 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°), 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°), free from drafts, 1 hour or until doubled in bulk.
Uncover dough. Brush with egg white; sprinkle with almonds and 1 Tbsp sugar.
Bake at 350° for 30 minutes or until loaf sounds hollow when tapped. Let
cool on wire rack.
Yield: 1 loaf/ 16 slices.