Print
Email
Add a photoServings: 12
Ingredients
- 2 c. Pitted minced sweet cherries
- 1/2 c. Water
- 1/4 c. Sugar
- 1 tsp Almond extract
- 1 c. Skim lowfat milk
- 1/2 c. Mashed potato
- 2 Tbsp. Margarine
- 4 3/4 c. Bread flour, divided
- 1/4 c. Sugar
- 1/2 tsp Salt
- 1/4 ounce Dry yeast, (1 package) Vegetable cooking spray
- 1 x Egg white, lightly beaten
- 1 Tbsp. Sliced almonds
- 1 Tbsp. Sugar
Directions
- Combine cherries, water, and 1/4 c. sugar in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 7 min or possibly till thickened, stirring constantly. Remove from heat; stir in almond extract. Let cold.
- Heat lowfat milk over medium-high heat in a heavy saucepan to 180 degrees or possibly till tiny bubbles form around edge. (Don't boil.) Remove from heat; add in potato and margarine, stirring till margarine melts. Let cold till very hot
- (120 degrees to 130 degrees).
- Combine 2 c. flour and next 3 ingredients in a large bowl; stir well. Add in lowfat milk mix; stir till smooth. Add in 2 c. flour; stir till a stiff dough forms.
- Turn out dough onto a lightly floured surface. Knead till smooth and elastic (about 8 min); add in sufficient remaining flour, 1 Tbsp. 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 hot place (85 degrees), free from drafts, 1 hour or possibly till 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 8-inch rectangle. Place on a baking sheet coated with cooking spray. Spread cherry mix lengthwise down center third of dough. Make diagonal cuts, 1 inch apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle. Cover and let rise in a hot place (85 degrees), free from drafts, 1 hour or possibly till doubled in bulk. Uncover dough. Brush with egg white; sprinkle with almonds and 1 Tbsp. sugar.
- Bake at 350 degrees for 30 min or possibly till loaf sounds hollow when tapped.
- Let cold on wire rack.
- Yield: 1 loaf / 16 [1-inch] slices (serving size: 1 slice).
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 277 | |
| Calories from Fat 26 | 9% |
| Total Fat 2.97g | 4% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 5% |
| Potassium 167mg | 5% |
| Total Carbs 54.26g | 14% |
| Dietary Fiber 2.0g | 7% |
| Sugars 13.38g | 9% |
| Protein 7.78g | 12% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
