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.
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