Fresh Cherry Bread

Fresh Cherry Bread

Recipe By : The Baking Sheet, End of Summer, 1992

8 Preparation Time :

Categories : Bread-Bakers Mailing List Breads

Fruits Hand Made

Low Fat

Amount Measure Ingredient -- Preparation Method -- -- --

1 Stick Butter -- Softened

3/4 C Granulated Sugar

2 Eggs -- Beaten

1 Tbsp Vanilla Extract

1 3/4 C King Arthur Unbleached All-Purpose Flour

1/2 Tbsp Coriander -- Or Cardamom

1/2 Tsp Salt

1 Tbsp Baking Powder

1 C Fresh Pitted Cherries -- *Note

This recipe uses coriander, the seed of the cilantro plant. It has a

mysterious and exotic taste. *NOTE: or 1/2 lb unpitted cherries. Diced plums also work well.

350 deg F. Grease a

9 x 5 loaf pan.

Cream the butter and sugar together. Add eggs and extract.

Soft dry ingredients together and add to wet ingredients. Stir in the

cherries and mix until combined.

Spoon batter into loaf pan. Bake for 45 - 55 min. Insert a skewer or cake

tester; it will come out dry when the bread is done. Cool for 10 min in

the pan and turn out on a rack to fully cool. This is best eaten the next

day.

Yield 1 loaf

This recipe is from The Baking Sheet, King Arthur Flour Co., P.O. Box 876,

05055, tel

1 yr (6 issues) is

Entered into MasterCook by Reggie Dwork <reggie

reggie.com>

- - - - - - - - - - - - - - - - - - NOTES : Cal 212

Fat 2.8g

Carb 42 1/2g

Fib 1/5g

Pro 4.4g

Sod 298mg

CFF 12%

Nutr. Assoc. : 0 0 0 0 14 0 0 0 2545