(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Bread Recipes 3 >  Jamaican Cherry Ginger Bread


FREE Magazines
and other Publications

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



Makes 1 loaf, about 16 slices.

• 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)

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


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

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and 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. Logo


Popular Pages