Cherry Almond BreadCherry Almond Bread
by Tony van Roon







Dried cherries or canned cranberries are wonderfully tart, fruity flavor to this tender nut loaf.
1 pound loaf              Ingredients                  1-1/2 pound loaf
-------------------------------------------------------------------------------
3/4 teaspoon              Salt                         1 teaspoon
3/4 cup                   Milk (or soy milk)           1 cup plus 2 tablespoons
1 tablespoon              Butter or margarine          1-1/2 tablespoon
1                         Large egg                    1
1 tablespoon              Sugar                        4 teaspoons
1/3 cup                   Dried red cherries           1/2 cup
1/4 cup                   Slivered Almonds, toasted    1/3 cup
2 cups                    Bread flour                  3 cups
1-1/2 teaspoons           Bread machine yeast          2 teaspoons
-------------------------------------------------------------------------------
Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Adjust dough consistency -- (see Adjusting Dough Consistency tip below).

Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. Bake the almonds at 350° F for 6 to 12 minutes or until golden brown. Stir a couple of times and check often or they will burn. Cool before adding to your bread machine!

Recommended cycle: Basic/white bread cycle; light or medium/normal crust color setting. Remove bread from pan, cool on wire-rack.

Nutritional information per serving (1/12 of 1 1/2-lb. recipe): calories 194; total fat 4g; saturated fat 1g; cholesterol 22mg; sodium 223mg; total carbohydrate 32g; dietary fiber 2g; protein 7g.

Tip: Checking Dough Consistency:
Check dough after 5 minutes mixing; if should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft of sticky, add additional bread flour, 1 teaspoon at a time.

Back to Bread-Machine Recipes