Dried Cherry Bread Food

DRIED CHERRY BREAD

Steps:

• Pour boiling water over dried cherries in a bowl and let sit to plump up for 15 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Beat eggs lightly in a bowl. Add sugar, oil, butter, buttermilk, yogurt, and vanilla extract. Whisk well.
• Combine flour, oatmeal, baking powder, baking soda, and salt in a separate, larger bowl. Whisk well. Add egg mixture, white chocolate chips, and cherries. Stir just until combined. Don't overmix. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, checking at 35 minutes to account for different ovens. If bread begins to brown too much, lightly cover the top with aluminum foil. Let set for 5 to 10 minutes in the pan before inverting loaf onto a wire rack to cool completely.

CHOCOLATE-DRIED CHERRY BREAD PUDDING

Steps:

• Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined.
• In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight.
• Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray.
• Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature.

CHERRY BREAD

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Whisk together the eggs, shortening, milk, cherry juice, and vanilla extract in a bowl until evenly blended; set aside. Stir together the flour, sugar, baking powder, and salt in a separate large bowl; make a well in the center of the flour mixture. Pour the cherry juice mixture into the well and stir just until combined. Fold in the cherries. Pour the batter into a loaf pan.
• Bake in the preheated oven until golden and the top springs back when lightly pressed, about 1 hour. Allow to cool completely on a wire rack before cutting to serve.

APPLE AND DRIED CHERRY CUSTARD BREAD PUDDING

Steps:

• Preheat oven to 375°F. Blend first 6 ingredients in large bowl. Add bread; toss. Let soak 1 hour, tossing occasionally.
• Meanwhile, butter 12-inch-diameter ovenproof skillet with 2 1/2-inch-high sides. Arrange apple wedges in concentric circles in skillet, covering completely. Cover with foil; bake 20 minutes.
• Meanwhile, combine cherries and Armagnac in small saucepan. Simmer over medium heat 3 minutes. Remove from heat. Combine 1/2 cup butter, sugar, and salt in medium saucepan and stir over medium-high heat until caramel is smooth, about 2 minutes. Whisk Armagnac from cherries into caramel. Whisk applesauce into caramel. Pour over apples; cover skillet with foil again. Bake 20 minutes. Sprinkle cherries over; top with bread mixture. Cover skillet with foil; place on rimmed baking sheet. Bake 20 minutes. Sprinkle with toffee bits and almonds. Dot with remaining 2 tablespoons butter. Bake uncovered until top is deep brown and puffed, about 20 minutes. Serve warm.

DRIED CHERRY CAKE

Steps:

• Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
• In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.
• Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.

CHERRY WALNUT YEAST BREAD

Steps:

• Combine cherries and water in a bowl; let stand for 10 minutes. Drain, reserving juice; set cherries aside. In a large bowl, combine 1 cup bread flour, whole wheat flour, yeast and salt. In a small saucepan, combine the milk, syrup, butter and reserved cherry liquid; heat to 120°-130°. Add to dry ingredients; beat just until moistened. , Add egg; beat until smooth. Add enough remaining bread flour to form a soft dough (dough will be slightly sticky). Beat for 2 minutes. Stir in walnuts and cherries. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into a 7-in. round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 40 minutes. , Bake at 350° for 30-35 minutes or until browned. Remove from pan to a wire rack to cool.

DRIED CHERRY ALMOND BREAD

Steps:

• FOR THE BREAD ~ In a medium bowl, pour boiling water over dried cherries & let stand 20 minutes, then pat dry with paper towels.
• Preheat oven to 325 degrees F, then spray a 9"x5" loaf pan with with a baking-spray-with-flour.
• In a large mixing bowl, beat brown sugar & softened butter with electric mixer on medium speed until well mixed.
• Beat in eggs & the 1/2 teaspoon of almond extract, then carefully stir in the flour, baking powder & salt just until dry ingredients are moistened.
• Stir in almonds & cherries, then pour into prepared loaf pan.
• Bake 70 to 80 minutes or until toothpick inserted in center comes out clean & top is dark golden brown.
• Cool 10 minutes in the pan on a wire rack, then loosen the sides of the loaf from the pan & remove the bread, placing it top side up on a wire rack. Let it cool completely, about 1 hour.
• FOR THE GLAZE ~ In a small bowl, mix glaze ingredients until smooth, then drizzle over cooled bread.
• Wrap tightly & store at room temperature.
• When ready to serve, cut loaf into 12 slices & then cut each of those slices in half.

DRIED CHERRY OR CRANBERRY LOAF

Steps:

• Place cherries (or cranberries) in a container with a very tight fitting lid.
• Pour liqueur and hot water over the cherries, seal the lid tightly, and shake to coat cherries well with the liquid.
• Set aside 3 hours or overnight so cherries will absorb the liquid.
• Preheat oven to 350 F (or 325 F for a pan with a black surface).
• Grease a loaf pan and lightly dust with plain dry breadcrumbs, shaking out excess.
• Sift together the flour, baking powder, and the salt.
• In another bowl, cream the butter and the cream cheese until smooth.
• Add the sugars, and the finely grated lemon zest and beat until well combined and pale yellow.
• Beat in eggs, one at a time.
• Add the flour mixture, beating on low speed, just until the flour is combined.
• Stir in the cherries and any liquid still in the soaking container.
• Pour batter into the pan and smooth top with a rubber spatula.
• Bake in the center of the oven for 45-60 minutes- or until a toothpick insterted in the center tests clean, checking as early as 40 minutes into the baking time- if it is getting too brown, cover loosely with foil and continue baking until the toothpick tests done.
• Expect the top of the loaf to crack.
• Let cool in the pan 15 minutes, then remove from pan and set onto a wire rack to cool completely.
• Wrap in plastic and let set overnight before slicing.
• For extra decadence, drizzle a little more liqueur over the crack before wrapping in plastic- don't pour too much or you'll soak the bread.

APPLE, DRIED CHERRY AND ALMOND LOAF

Steps:

• Put the oats in a bowl, pour over the milk, and leave them to soak for 30 minutes.
• Preheat an oven to 350 degrees F.
• Lightly grease and line the loaf pan with parchment paper, and set aside.
• Sift the flour and baking powder into a bowl. Then, stir in the rolled oats, dried cherries, dried apples, sugar, cinnamon, honey, egg and 3 tablespoons almonds, mixing everything together well. Spoon the mixture into the loaf pan, leveling the top, and sprinkling over the remaining almonds. Bake the loaf until the crust is golden brown and the interior is cooked, about 45 minutes.
• Let it rest shortly in the pan before turning the loaf out onto a wire rack to cool completely. Cut off slices, toast and serve with some fresh ricotta and drizzles of honey.

WALNUT AND DRIED CHERRY BARS

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
• In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and walnuts.
• Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out
• clean, 30 to 35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 by1 1/2 inches each.

EGGNOG & DRIED CHERRY BREAD PUDDING

Steps:

• Grease a shallow 2-quart casserole dish. Place bread in casserole; sprinkle with cherries.
• In a medium bowl, mix eggs until well beaten. Add rum, if using, cinnamon, and salt, whisking until blended. Stir in eggnog. Pour eggnog mixture over bread, pressing bread into custard.
• Cover and refrigerate bread mixture for 30 minutes or overnight to allow bread to absorb custard, stirring once.
• Preheat oven to 350 degrees. Bake bread pudding, uncovered, 50 to 55 minutes or until center is almost set. Cool in pan on wire rack for 15 minutes.
• Just before serving, place ice cream in small microwaveable serving bowl; heat in microwave oven on High 30-35 seconds, stirring once. Remove bowl from microwave and stir until smooth, but still thick and cool.
• Serve 'sauce' with warm bread pudding.

DRIED CHERRY AND GOLDEN RAISIN SWEET FOCACCIA

Steps:

• In a bowl combine the cherries, the raisins and the water, let the fruit soak for 10 minutes, or until it is softened, and drain the mixture, reserving 1 cup of the liquid. In a small saucepan heat the reserved liquid over low heat until it is lukewarm. In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the granulated sugar in the warm liquid for 5 minutes, or until the mixture is foamy, add the flour, the salt, 1/4 cup of the brown sugar, the cinnamon, and the butter, and combine the dough well. Knead the dough with the dough hook for 2 minutes, or until it is soft and slightly sticky, transfer it to a lightly floured surface, and knead in the fruit mixture, patted dry, until it is incorporated thoroughly. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
• Dimple the dough, making 1/4-inch-deep indentations with your fingertips, and sprinkle it with the remaining 1/4 cup brown sugar. Bake the focaccia in the bottom third of a preheated 400°F. for 30 to 35 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.

CHOCOLATE CHERRY QUICK BREAD

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line it with parchment paper.
• Combine the dried cherries with the 1 teaspoon cocoa powder in a small bowl. Toss to evenly coat and set aside.
• Microwave the cherry juice in a microwave-safe measuring cup until steaming, about 1 minute. Transfer to a medium bowl, add the 1/2 cup cocoa and whisk until smooth. Set aside while you prepare the dry ingredients.
• Put the flour, sugar, baking powder and salt in another medium bowl and whisk well to combine.
• Add the oil, egg, egg white and vanilla to the warm cocoa mixture then whisk to combine. Pour into the dry ingredients and stir until incorporated. Pour about 1/3 of the batter into the prepared pan. Stir the cocoa-coated cherries into the remaining batter, then pour that batter into the pan. Sprinkle the chocolate chips on top.
• Place the loaf pan on a baking sheet and bake on the center rack until a toothpick comes out with a few moist crumbs, 60 to 64 minutes. Let cool in the pan for 15 minutes then remove the quick bread to a wire rack to cool completely before slicing with a serrated knife (this will cut through the cherries easily and yield a clean slice).
• Serve or wrap the cooled loaf in plastic wrap or foil and store on the counter for up to 3 days.

CHOCOLATE CHERRY BREAD

Steps:

• In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt.
• With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator), and yeast mixture into flour mixture.
• In bowl, with floured hands, knead several times to combine well.
• Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate pieces.
• Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes.
• Punch down dough.Turn dough onto lightly floured surface and CUT IN HALF; cover dough and let rest 15 minutes for easier shaping.
• Shape each dough HALF into 5-inch ball : Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour.
• Preheat oven to 400 degrees F.
• In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf.
• Bake until loaves are crusty, about 25 to 30 minutes, or until an instant read thermometer reads 185°F Tent loosely with foil after 20 minutes, if the loaves are browning too much (it might be difficult to tell!). Transfer to wire racks to cool.

WARM CHERRY BREAD PUDDING

Steps:

• Preheat oven to 400°F. Using 3-inch-diameter round cookie cutter, cut round from each bread slice and arrange on baking sheet. Toast bread rounds in oven until golden brown, about 5 minutes. Reduce oven temperature to 350°F.
• Bring cream, milk, and sugar to simmer in heavy large saucepan, stirring to dissolve sugar. Whisk eggs in large bowl to blend. Gradually whisk hot cream mixture into eggs. Whisk in rum and vanilla.
• Butter eight 1 1/4-cup soufflé dishes; arrange on rimmed baking sheet. Place 1 bread round in bottom of each dish. Top each with 1 heaping tablespoon dried cherries. Top cherries in each dish with another bread round. Top each with another heaping tablespoon dried cherries. Top cherries in each dish with third bread slice. Divide custard among dishes, using about 3/4 cup for each. Let stand 30 minutes, pressing down on bread occasionally. (Can be made 4 hours ahead. Cover and refrigerate.)
• Bake bread puddings until tops are puffed and brown, about 35 minutes. Remove from oven; cool 10 minutes. Serve warm with caramel sauce.

CHERRY ALMOND BREAD (BREAD MACHINE)

Steps:

• Add ingredients to the bread machine pan in the order suggested by the manufacturer.
• Use the basic/white bread cycle and the light or medium crust color setting.
• Remove bread from pan; cool on wire-rack.
• To toast almonds: Spread 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!