\nCherry almond bread is fruity, slightly sweet and has a great crust.\u00a0This homemade bread is great any time, but especially nice for special meals or holidays.\u00a0 <\/p>\n
Last Updated February 11, 2022 \u2013 Originally Posted February 10, 2010
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Cherry almond bread is fruity, slightly sweet and has a crispy crust.\u00a0 The recipe gets its name from two special ingredients, cherry preserves and almond extract.\u00a0 The butter makes the bread rich and delicious.\u00a0
\nThis homemade bread is great any time, but especially nice for special meals or holidays.\u00a0 For example, it makes a lovely breakfast treat for Valentine\u2019s Day.\u00a0
\nShould You Melt the Butter?
\nMany recipes call for melted or softened butter. That\u2019s to help the butter mix with the rest of the ingredients.
\nSome bread machines, including my Zojirushi, have a preheat cycle that melts the butter for you.\u00a0 If your machine has that cycle then you do not need to melt the butter.\u00a0 Follow the instructions that came with your bread machine for how to add cubed butter.\u00a0 As you can see from the below photo, I cut the butter into four chunks and placed it at each corner of the bread pan.
\nMaking Cherry Almond Bread
\nThis makes a two-pound loaf of bread. Use the basic setting with the light crust option.
\nFollow the instructions that came with your\u00a0bread machine\u00a0in terms of which ingredients to put in the machine first. With my Zo, I add the liquids first.<\/p>\n
Because preserves can be difficult to measure, I started by adding 1\/2 cup of water into a 2-cup Pyrex measuring cup.\u00a0 Then I scooped in the preserves until the level in the cup reached the 1-cup mark.
\nI also added the egg to the measuring cup and gave everything a good stir.\u00a0 I went through the same process with my apricot bread recipe and here\u2019s how it looked when I made that.\u00a0\u00a0<\/p>\n
Note that this level is above the 1-cup mark because of the egg, as well as my spoon.\u00a0<\/p>\n
Continue adding ingredients to the bread pan.
\nCheck the dough after five or ten minutes of kneading. This is especially important with this recipe because different preserves have different consistencies.\u00a0Open the lid of the\u00a0 bread machine and see how the dough is doing. It should be a smooth-ish, round ball.\u00a0\u00a0
\nIf the dough is too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.
\nHere\u2019s how mine looked after adding two tablespoons of water.\u00a0\u00a0<\/p>\n
Note that the loaf of bread won\u2019t be as large as some other loaves.\u00a0 It\u2019ll come out a little small as compared with other two-pound loaves.<\/p>\n
Cherry Almond Bread \u2013 Bread Machine Recipe
\nThis makes a two-pound loaf. Use the white bread or basic setting with the crust set to light.
\n1\/2 cup water1\/2 cup cherry preserves1\/4 cup butter1 egg, beaten1 teaspoon salt1\/2 teaspoon almond extract3 1\/2 cups bread flour2 1\/4 teaspoons active dry yeast
\nSee below for metric measurements, as well as nutrition information, for this bread machine cherry almond bread recipe.<\/p>\n
1\/2 cup (118.29 ml) water1\/2 cup (170 g) cherry preserves1\/4 cup (56.75 g) butter1 egg beaten1 teaspoon salt1\/2 teaspoon almond extract3 1\/2 cups (437.5 g) bread flour2 1\/4 teaspoons active dry yeast
\nThis makes a two-pound loaf of bread. Use the basic setting with light crust.Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first.Check the dough after five or ten minutes of kneading. This is especially important with this recipe because different preserves have different consistencies.\u00a0Open the lid of the\u00a0 bread machine and see how the dough is doing. It should be a smooth-ish, round ball.\u00a0\u00a0 If the dough is too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.
\nThis makes a two-pound loaf of bread. Use the basic setting with light crust.
\nNote that the loaf of bread won\u2019t be as large as some other loaves.\u00a0 It\u2019ll come out a little small as compared with other two-pound loaves.
\nMetric Measurements:\u00a0This recipe was developed and tested using US customary measurements. Metric measurements are calculated automatically.
\nCalories: 182kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 202mg | Potassium: 51mg | Fiber: 1g | Sugar: 6g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.4mg
\n\u00a0 All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cherry almond bread is fruity, slightly sweet and has a great crust.\u00a0This homemade bread is great any time, but especially nice for special meals or holidays.\u00a0 Last Updated February 11, 2022 \u2013 Originally Posted February 10, 2010 Before I get started, I want to let you know that some of the links on this page […]<\/p>\n","protected":false},"author":1,"featured_media":686,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[7],"tags":[],"class_list":{"0":"post-685","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=685"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/685\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/686"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}