Try this Fresh Cherry Breakfast Bread recipe, or contribute your own.
Suggest a better descriptionCombine 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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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 126 | ||
Calories from Fat: 28 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0.7mg | 0 % | |
Sodium 69.8mg | 2 % | |
Potassium 77.6mg | 2 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 23.8g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 126
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