*  Exported from  MasterCook  *
 
                             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
 --------  ------------  --------------------------------
    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 <reggie@reggie.com>
 
 
 
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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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