Jamaican Cherry Ginger Bread
- 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 cups bread flour, divided
- 2/3 cup toasted coconut*
- 1/2 cup dried tart cherries
- 1 tablespoon grated lime peel
- 2 teaspoons 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 1/4 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 F) 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 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.
* To toast coconut: Spread coconut in an ungreased pan. Bake in a preheated 350
degree F oven 5 to 7 minutes, stirring occasionally, or until golden brown.
Yield: 1 loaf, about 16 slices
Source: Cherry Marketing Institute