Breads

Cherry Pie Bread

  • 1/3 No Knead Refrigerator Dough
  • 2 tablespoons Sugar
  • 1 can Cherry pie filling
  • Melted Butter or margarine
  • ~ Sugar

    • Grease square pan, 9x9x2 inches. Roll dough on floured surface into rectangle, 20x10 inches. Cut retangle in half to form 2 squares, 10x10 inches. Place 1 square in pan; push dough up sides of pan about 1/2 inch. Sprinkle 2 Tbl sugar. Spread pie filling evenly over dough. Cut remaining square into 10-1 inch strips.

    Stretch each strip to about 15 inches. Fold length wise in half; press together. Stretch slightly to make strip 9inches long. Place 5 strips across filling about 1 inch apart. Weave remaining strips across to form lattice. Seal strips to dougn on sides of pan. Brush strips with melted butter and sprinkle with sugar. Let rise.

    Bake at 400degrees for about 30 minutes or until golden brown. Serve warm.

    9 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by June Gothberg of Battle Creek, MI. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!