FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Bread Recipes 3 >  Jamaican Cherry Ginger Bread

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

JAMAICAN CHERRY GINGER BREAD

Makes 1 loaf, about 16 slices.

Ingredients
• 1 Cup milk
• 3 tablespoons butter
• 2-1/2 teaspoons active dry yeast
• 1/4 cup firmly packed brown sugar
• 1/4 cup lime juice
• 1 teaspoon salt
• 3-1/4 cup bread flour, divided
• 2/3 cup toasted coconut
• 1/2 cup dried tart cherries
• 1 tablespoon grated lime peel
• 2 teaspoon minced fresh ginger (or 3/4 teaspoon ground ginger)


Directions
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 ¼ cups bread flour, coconut, dried cherries, lime peel and ginger; mix until dough pulls cleanly away from sides of bowl.

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 8-1/2 x 4-1/2 inch loaf pan. Cover; let rise in a warm place 45 to 60 minutes or until double in size.

Bake in a preheated 350-degree oven 40 to 50 minutes, or until golden and loaf sounds hollow when lightly tapped. Remove form pan immediately. Let cool on a wire rack. Serve warm or at room temperature.

To toast coconut: Spread coconut in an ungreased pan. Bake in a preheated 350-degree oven 5 to 7 minutes, stirring occasionally, or until golden brown.


Cherry Marketing Institute www.cherrymkt.org
 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages