Bob Evans Cherry Bread Recipes

BOB EVANS CHERRY BREAD RECIPE

Steps:

• Preparation: Cut the cherries, coat with some all-purpose flour, and keep aside. Microwave the buttermilk, add yeast and give it a stirr. Cover it and keep it aside for 10 minutes. Set the oven at 325 degrees and leave it for preheating for 20 minutes.
• Blend The Liquid Ingredients: Take a blender add two large eggs into it, add half a cup of vegetable oil, one teaspoon vanilla extract, one teaspoon cherry extract, and a half of sugar. Blend it for a few seconds and add the rest half of the sugar. Blend until all liquid ingredients is mixed properly and turned into a smooth liquid. If you don't have a blender machine you can use a hand whisk and blend everything with speed until it turns into a smooth liquid.
• Add Dry Ingredients: Take a large mixing bowl, add flour, baking powder, and give it a good mix. Add this mixture to the liquid gradually. The Bob Evans cherry bread is almost ready all you have to do is- add the coated cherry and give it a good mix with a spatula. Make sure don't smash the cherry, you just have to spread them and mix with the batter.
• Bake The Bread: Take the loaf pan, brush with melted butter and pour the batter into it. Give it a shake, and stuff some whole cherries on top of the bread batter. Wear the oven gloves, and put them in the preheated oven. Increase the heat to 400 degrees and leave it for 40 minutes to cook properly. Once time is up, take out the oaf pan, insert a toothpick in the bread. If it comes clean means the moist Bob Evans Cherry Bread is cooked. And if not then put it for another 10 minutes until it turns golden brown.
• Serve: Take out the loaf pan, let it chill for a few minutes. When the loaf is cool, take it in a tray and cut it into pieces as per your need. Serve on a plate with a cherry on the top or with some butter. You can have this bread as a breakfast or afternoon snack. With the quantity of bread we have made, you can easily serve 4 people.

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Steps:

• In a mixers' bowl, engulf the flour, cherries, and one-fourth brown sugar of a cup.
• Then outset the hook of the mixer to buckle all the ingredients and wait for making combined.
• Cool down the milk slightly keeping it in the microwave. Then mix it in the brewer's yeast and malted barley.
• You have to allow the milk to cool so that it cannot clump the ingredients dull and give a mellifluous blending.
• Shape a round knot by mixing all the combinations and molding it within a bodiless air.
• Now put it aside in a separate bowl. Cover it with a cloth to rise for an hour offer the dough.
• Work the little dough and make it many small knots by dividing it. Put them in a pan and rise for 40 minutes.
• Sprinkle the brown sugar on the surface of it.
• Warm-up and bake it for 20 minutes by 200° Celsius of your oven.

CHRISTMAS CHERRY NUT BREAD

Steps:

• Dump everything but the cherries in a mixing bowl and beat well, scrape, and mix again.
• Add the cherries and mix well.
• Put into a greased bread pan.
• 350 oven for 60-70 minutes still a tester comes out clean.
• Remove from pan and let cool.
• Store at least 8 hours before slicing.
• Note: To substitute soured milk for buttermilk, add vinegar to the whole milk and let sit for 5 minutes before adding to the bowl. This is what I use usually.