June 11, 2013, 1:50 pm

Jamaican Cherry Ginger Bread

Traditional preparation method:

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 teaspoon minced fresh ginger (or 3/4 teaspoon ground ginger)

Put milk and butter in a medium saucepan; heat until warm (105 to 115 degrees). Pour milk mixture into a large mixing bowl. Add yeast; stir until dissolved. Add brown sugar, lime juice and salt; mix well. Add 2 cups bread flour. Beat on low speed with an electric mixer until flour is moistened; beat 3 minutes at medium speed. 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.

Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed. 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) about 1 hour, or until double in size.

Punch down dough several times to remove all air bubbles. Let rest 15 minutes. Shape into a loaf. Place in a greased 8-1/2x4-1/2-inch loaf pan. Cover; let rise in a warm place 45 to 60 minutes, or until double in size.

Bake in a preheated 350-degree oven 40 to 50 minutes, or until golden and loaf sounds hollow when lightly tapped. Remove from pan immediately. Let cool on a wire rack. Serve warm or at room temperature.

Makes 1 loaf, about 16 slices.

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

 

Electric bread machine method:

2-1/2 teaspoons active dry yeast
3-1/4 cups bread flour
2 teaspoons minced fresh ginger or 3/4 ground ginger 1 tablespoon grated lime peel
1 teaspoon salt
1 cup milk
1/4 cup firmly packed brown sugar
1/4 cup lime juice
3 tablespoons butter, melted
2/3 cup toasted coconut
1/2 dried tart cherries
Place yeast in appropriate dispenser of bread machine.

Add bread flour, ginger, lime peel and salt to the bread machine in the order suggested by manufacturer's manual. Combine milk, brown sugar, lime juice and melted butter; pour over dry ingredients. Set on correct cycle for machine. Add coconut and cherries at the end of the first kneading or when buzzer sounds. Serve at room temperature.

Makes 1 loaf, about 16 slices.

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


Smeltzer Orchard Company, LLC

Call: 1-231-882-4421
Fax: 1-231-882-4430
6032 Joyfield Road
Frankfort, Michigan 49635