Jamaican Cherry Ginger Bread

Instructions

1. 1

   Put milk and butter in a medium saucepan; heat until warm (105 to 115 degrees F).

2. 2

   Pour milk mixture into a large mixing bowl.

3. 3

   Add yeast; stir until dissolved.

4. 4

   Add brown sugar, lime juice and salt; mix well.

5. 5

   Add 2 cups bread flour.

6. 6

   Beat on low speed with an electric mixer until flour is moistened; beat 3 minutes at medium speed.

7. 7

   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.

8. 8

   Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed.

9. 9

   Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth.

10. 10

    Let rise in a warm place (80 to 85 degrees F) about 1 hour, or until double in size.

11. 11

    Punch down dough several times to remove all air bubbles.

12. 12

    Let rest 15 minutes.

13. 13

    Shape into a loaf.

14. 14

    Place in a greased 8 1/2 x 4 1/2-inch loaf pan.

15. 15

    Cover; let rise in a warm place 45 to 60 minutes, or until double in size.

16. 16

    Bake in a preheated 350 degree F oven 40 to 50 minutes, or until golden and loaf sounds hollow when lightly tapped.

17. 17

    Remove from pan immediately.

18. 18

    Let cool on a wire rack.

19. 19

    Serve warm or at room temperature.

20. 20

    Makes 1 loaf, about 16 slices.

21. 21

    To toast coconut: Spread coconut in an ungreased pan.

22. 22

    Bake in a preheated 350 degree F oven 5 to 7 minutes, stirring occasionally, or until golden brown.