Recipe - Fresh Cherry Breakfast Bread

2 cup Pitted chopped sweet
cherries
One half cup Water
One fourth cup Sugar
1 teaspoon Almond extract
1 cup Skim milk
One half cup Mashed potato
2 tablespoon Margarine
4 Three fourths cup Bread flour, divided
One fourth cup Sugar
One half teaspoon Salt
One fourth ounce Dry yeast, (1 package)
Vegetable cooking spray
1 Egg white, lightly beaten
1 tablespoon Sliced almonds
1 tablespoon Sugar

Combine cherries, water, and One fourth 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 mediumhigh 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 8inch 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 One half 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 [1inch] 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 MCRecipe Digest V1 #423 by igor@digex.net on Jan 28, 1997.