Jamaican Cherry Ginger Bread
Ingredients
- 1 cup milk
- 3 tbsp butter
- 0 tsp active dry yeast
- 0.3 cup firmly packed brown sugar
- 0.3 cup lime juice
- 1 tsp salt
- 0 cup bread flour, divided
- 2/3 cup toasted coconut
- 0.5 cup dried tart cherries
- 1 tbsp grated lime peel
- 2 tsp 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.
- 3
Add yeast; stir until dissolved.
- 4
Add brown sugar, lime juice and salt; mix well.
- 5
Add 2 cups bread flour.
- 6
Beat on low speed with an electric mixer until flour is moistened; beat 3 minutes at medium speed.
- 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
Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed.
- 9
Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth.
- 10
Let rise in a warm place (80 to 85 degrees F) about 1 hour, or until double in size.
- 11
Punch down dough several times to remove all air bubbles.
- 12
Let rest 15 minutes.
- 13
Shape into a loaf.
- 14
Place in a greased 8 1/2 x 4 1/2-inch loaf pan.
- 15
Cover; let rise in a warm place 45 to 60 minutes, or until double in size.
- 16
Bake in a preheated 350 degree F oven 40 to 50 minutes, or until golden and loaf sounds hollow when lightly tapped.
- 17
Remove from pan immediately.
- 18
Let cool on a wire rack.
- 19
Serve warm or at room temperature.
- 20
Makes 1 loaf, about 16 slices.
- 21
To toast coconut: Spread coconut in an ungreased pan.
- 22
Bake in a preheated 350 degree F oven 5 to 7 minutes, stirring occasionally, or until golden brown.