Jamaican Cherry Ginger Bread

Yield: 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 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)

Instructions

1. Put milk and butter in a medium saucepan; heat until warm (105 to 115 degrees F).
2. Pour milk mixture into a large mixing bowl. Add yeast; stir until dissolved.
3. Add brown sugar, lime juice and salt; mix well.
4. Add 2 cups bread flour. Beat on low speed with an electric mixer until flour is moistened; beat 3 minutes at medium speed.
5. 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.
6. Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed.
7. 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.
8. Punch down dough several times to remove all air bubbles. Let rest 15 minutes.
9. 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 for 45 to 60 minutes, or until double in size.
10. Bake in a preheated 350 degrees F oven for 40 to 50 minutes, or until golden and loaf sounds hollow when lightly tapped.
11. Remove from pan immediately. Let cool on a wire rack.
12. Serve warm or at room temperature.

Notes

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

Attribution

Recipe and photo used with permission from: Cherry Marketing Institute