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Cherry Berry Bread
from the kitchen of Sharmagne Leland-St. John

2 12 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
12 teaspoon salt
1 cup old-fashioned oats, uncooked
34 cup dried cherries
34 cup dried cranberries
34 cup honey
34 cup milk
1 12 sticks of butter, melted and cooled
2 large eggs, lightly beaten

Preheat oven to 350º F.
Lightly oil two 8 14 inch loaf pans.

In a large bowl combine the flour. baking powder,
baking soda, cinnamon and salt mix well. Add the
oats, cherries and cranberries mix well.

In a small bowl combine the honey, milk, butter
and eggs with wire whisk. Mix well then add to
dry ingredients all at once.     Stir just until dry
ingredients are moistened.  Do not over mix.

Pour into pans dividing evenly.   Bake loaves
approximately 35 to 40 minutes or until tops of
bread feel firm when touched and a wooden tooth-
pick inserted near center has a few moist crumbs
clinging to it. Do not over bake.

Cool bread in pans on a wire rack.

Editor's Note:
As a unique gift you can place all the dry
ingredients in an airtight, decorative jar,
make copies of the recipe and gift them to
your special Valentines.


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