I was looking through some "to try" recipes last week and found Mrs. Cindy's "White Chocolate Cherry Almond Bread." On Monday, I baked it. I made some changes--most of them intentional. I used regular almonds, as I do not have Macona almonds. I used 1 1/2 cups white whole wheat flour to replace that much bread flour. I reduced the salt to 3/4 tsp. I replaced the 2 Tbs. butter with avocado oil. I used special gold yeast, which I thought would work better with a sweet dough and reduced it to 2 tsp. I have some white chocolate chunks, rather than chips, so I used 60 grams (a little over 1/3 cup). I meant to use 2 Tbs. potato flour instead of the 1/4 cup potato flakes; unfortunately, I forgot and put in 1/4 cup potato flour. I replaced a cup of water with buttermilk. However, when I started the machine, I realized that I had added 1/2 cup water rather than 1/4 cup. That meant a frantic effort to add more flour as the machine was running. I added another1/4 cup bread flour and 1/4 cup regular whole wheat flour. (In my desperation, I forgot that I was using white whole wheat.)
After the first rise, the dough was slack, so I kneaded just a bit more flour into it, then pre-shaped, let rest 5 minutes, then pre-shaped again, and panned it into an 8-inch round, 2-inch-deep cake pan. I let it rise for 50 minutes, then baked at 375F. It was not done after 30 minutes and needed an additional 6 minutes. It did have great oven spring.
We had some of the bread as dessert tonight. It is soft and sweet. The cherries did not stay in large pieces, and most of the white chocolate melted into the bread, although occasionally there is a little nugget. The crust got very dark, but it does not taste burned. It is a good bread to have with tea, or even for breakfast. I plan to bake it again, at some point with the correct amount of liquid.
I believe that the recipe is here at Nebraska Kitchen.
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