Tuesday, May 7, 2019

Bake a Bread...

Have two to do! First the cherry almond and tomorrow the banana. The banana is a must, due to the ripeness of the fruit calling out to me. The cherry almond was a first-timer. It came out very good but a little dry. We liked our slices re-heated in the microwave for a few seconds with a little butter spread. That fixed it!  It's a good thing we have a freezer.
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The sweet aroma lingers still after
5 hours!

Cherry-Almond Bread (Dried cherries)
1 1/2 cups boiling water 
2 bags (5 oz each) dried cherries (1 1/2 Cups) 
1 cup packed brown sugar        
1/2 cup butter or margarine, softened
2 eggs
1/2 teaspoon almond extract
1 3/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups slivered almonds

  • 1.  In medium bowl, pour boiling water over cherries; let stand 20 minutes. Drain. Heat oven to 325°F. Spray 9x5-inch loaf pan with baking spray with flour. ( I lined with Release foil)
    2.  In large bowl, beat brown sugar and softened butter with electric mixer on medium speed until well blended. Beat in eggs and 1/2 teaspoon almond extract until mixture is smooth. Stir in flour, baking powder and salt just until dry ingredients are moistened. Stir in almonds and cherries; mixture will be thick. Spoon into pan.
    3.  Bake 60 to 70 minutes or until toothpick inserted in center comes out clean and top is dark golden brown. Cool 10 minutes on cooling rack. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 1 hour. Drizzle glaze over completely cooled bread (optional).
  • Glaze (optional)
  • 1/2 cup powdered sugar
  • 1/4 tsp. almond extract
  • 1 to 2  tsp. milk

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