| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Breads |
16 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Recipe by: Cooking Light, Jul/Aug 1994, page 64
Posted to MC-Recipe Digest V1 #423 by igor@digex.net on Jan 28, 1997.
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