Cherry 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. 

I'm in my own little world, but thats ok everybody knows me here
Angelique  


--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:

http://www.mail-archive.com/recipesandmore%40googlegroups.com/

Visit the group home page at:

http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---

Reply via email to