Jamaican Cherry Ginger Bread Recipe

Jamaican Cherry Ginger Bread Recipe

Ingredients:

1 c of milk
2 & 1/2 tsps active dried yeast
3 Tbsps of butter
1/4 c of juice (lime)
3 & 1/4 c of flour (bread); divided
1/2 c of dry tart cherries
2 tsps of ginger; minced
1/4 c of brown sugar (packed firmly)
1 tsp of salt
2/3 c coconut; toasted
1 Tbsp of lime rind; grated

Instructions:

For toasted coconut: Place and spread the coconut in cooking pan, then bake at 350 degrees F for 5-7 mins, occasionally stirring ’til golden-browned.

Combine butter and milk in saucepan. Let it heat ’til warm (105-115 degrees Fahrenheit). Pour into large bowl when done. Add in yeast ’til dissolved well.

You then add in sugar, salt and juice, blend thoroughly. Add in 2 c of flour then beat it on low-speed using an electric-mixer ’til flour moistens. Beat for 3 more mins at mid-speed.

Add in the remaining flour, cherries, coconut, ginger and lime rind. Mix ’til dough doesn’t stick on bowl sides anymore.

Knead the dough in floured working surface ’til elastic and smooth. Add in flour as necessary. Transfer dough into greased bowl and cover w/ plastic cling wrap. Allow to rise in warm, draft-free area for an hour ’til doubled.

Punch dough down to have bubbles removed. Allow to rest for 15 mins and form into loaves. Transfer in greased loaf-shaped pan. Then cover and allow to rise in warm, draft-free area for about an hour.

Bake at 350 degrees F for 40-50 mins or ’til golden-browned and the loaf produces hollow sound when tapped immediately.

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