Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1 cup warm milk (110 to 115 )

  3. 1 egg, lightly beaten

  4. 1/4 cup sugar

  5. 1/4 cup shortening

  6. 3/4 teaspoon salt

  7. 3-1/2 to 4 cups all-purpose flour

  8. 12 maraschino cherries, chopped and patted dry FILLING:

  9. 2/3 cup graham cracker crumbs (about 10 squares)

  10. 3/4 cup packed brown sugar

  11. 1/3 cup butter, melted GLAZE:

  12. 1 cup confectioners' sugar

  13. 1/4 teaspoon almond extract

  14. 6 to 8 teaspoons maraschino cherry juice

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm milk. Add the egg, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in cherries and enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubles, about 1 hour. Punch dough down. Turn onto a floured surface; roll into an 18-in. x 12-in. rectangle. Combine the filling ingredients until crumbly; sprinkle over dough. Roll up jelly-roll style, starting with a long side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 23-28 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. For glaze, combine the sugar, extract and enough juice to achieve drizzling consistency. Drizzle over cooled bread. Yield: 1 loaf.


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