Yield: 3 small breads
Prep Time: 2 hours, 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours, 50 minutes
- In large bowl, mix together milk, yeast, 1/2 cup butter, sugar, salt, egg, and cinnamon. Mix in 2 cups flour. Mix in chopped candied cherries. Mix in the remaining flour until you have a soft dough. You may or may not need as much flour as stated in the recipe.
- Turn dough out onto floured board and knead for 8 minutes. Place dough in greased bowl. Turn dough over so that the dough is greased on both sides. Cover and let rise in warm, draft-free place for one hour.
- Punch down dough and turn out onto floured board. Knead for 5 minutes. Divide dough into three equal parts. Roll each part into a 10 x 6-inch oval. Fold the length of the oval in half so that the top short edge is about 1-inch in from the bottom short edge. Place each folded bread onto a greased baking sheet. Cover and let rise in warm, draft-free place for about 40 minutes or until double in size.
- Bake at 375 degrees F for 15 to 20 minutes. Remove breads from baking sheets and let cool on rack until warm. While the bread is still warm, mix together the confectioner’s sugar, 1/2 tsp butter, vanilla, and enough water to make a thick icing. Ice each bread while it is still warm and top with halved cherries.