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| 1/4 Tasse | water |
| 1/4 Tasse | Unsalted butter or canola oil |
| 2 mittel | eggs |
| 1/2 Tasse | ricotta cheese |
| 1/2 Teelöffel | vanilla extract |
| 2 1/4 Tasse | all-purpose flour unbleached |
| 2 Esslöffel | sugar |
| 1/4 | To 1 tsp salt, to taste |
| 1 1/2 Teelöffel | dry yeast active |
| 1/3 Tasse | cherries dried |
| 1/3 Tasse | water |
| 1/3 Tasse | Unsalted butter or canola oil |
| 2 mittel | eggs |
| 3/4 Tasse | ricotta cheese |
| 1 Teelöffel | vanilla extract |
| 3 Tasse | all-purpose flour unbleached |
| 3 Esslöffel | sugar |
| 1/2 | To 1-1/2 tsp salt, to taste |
| 2 Teelöffel | dry yeast active |
| 1/2 Tasse | cherries dried |
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Pour the water into the pan and add the butter. Break eggs into pan, and measure in the ricotta cheese, vanilla extract, flour, sugar, salt, and yeast. Set the machine to the quick cycle for this bread, and add the cherries at the beep or after the first kneading.
When the bread is served piping hot from its pan, the cherries are still moist inside, reminding one of a fresh cherry pie. Slices are delectable spread with cream cheese, and if you're one of those who can't stay away from the cherry jar, you can always sneak some more of them into the cream cheese too.
by: Sharon Stevens
21, 98
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