Jamaican Cherry Ginger Bread
This taste-tempter will win rave reviews
at a holiday brunch.
- 2 (8-ounce) packages crescent rolls
- 1/2 cup confectioners' sugar
- 1 to 2 teaspoons milk
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup slivered almonds
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/4 teaspoon almond extract
- 1 (10-ounce) jar maraschino cherries
- Put milk and butter in a medium saucepan; heat until warm
(105 to 115 degrees). Pour milk mixture into a large mixing
bowl. Add yeast; stir until dissolved. Add brown sugar,
lime juice and salt; mix well. Add 2 cups bread flour. Beat
on low speed with an electric mixer until flour is moistened;
beat 3 minutes at medium speed. Stir in remaining 1-1/4
cups bread flour, coconut, dried cherries, lime peel and
ginger; mix until dough pulls cleanly away from sides of
- Knead dough on a lightly floured surface until smooth
and elastic, adding more bread flour, if needed. Place dough
in a greased mixing bowl; cover loosely with plastic wrap
and a cloth. Let rise in a warm place (80 to 85 degrees)
about 1 hour, or until double in size.
- Punch down dough several times to remove all air bubbles.
Let rest 15 minutes. Shape into a loaf. Place in a greased
8-1/2x4-1/2-inch loaf pan. Cover; let rise in a warm place
45 to 60 minutes, or until double in size.
- Bake in a preheated 350° F oven 40 to 50 minutes,
or until golden and loaf sounds hollow when lightly tapped.
Remove from pan immediately. Let cool on a wire rack. Serve
warm or at room temperature.
Note: To toast coconut: Spread coconut in an ungreased
pan. Bake in a preheated 350° F oven 5 to 7 minutes, stirring
occasionally, or until golden brown.
Makes 1 loaf, about 16 slices.
Courtesy of the Cherry
Jamaican Cherry Ginger bread recipes and more. Allthingschristmas
provides you with recipes and great ideas for christmas
cookies that can be made by mom's, dad's and kids. Christmas
wouldn’t be the same without that family cooking time.