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.
Back to 
Bread-Machine Recipes