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Fresh Cherry Bread
Recipe By : The Baking Sheet, End of Summer, 1992
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fruits Hand Made
Low Fat
Amount Measure Ingredient -- Preparation Method
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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.
Preheat oven to 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,
Norwich, VT 05055, tel 802-649-3717.
Subscription: 1 yr (6 issues) is $20.
Entered into MasterCook by Reggie Dwork
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NOTES : Cal 212
Fat 2.8g
Carb 42.5g
Fib 0.2g
Pro 4.4g
Sod 298mg
CFF 12%
Nutr. Assoc. : 0 0 0 0 14 0 0 0 2545
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