Get the Recipe:Fresh Sweet Cherry Yeast Bread with a Crumble Topping
This is a wonderful breakfast or tea time sweet bread, delicious eaten out of hand or toasted. Yes, you can toast this bread in a toaster! Be sure to bake this bread the full time specified, even if it looks done sooner. If it's browning too quickly, loosely place a piece of foil over the top for the last part of baking.
1/2cup(113.5g)cream cheese, softened and cut in small cubes (can also use mascarpone, if you happen to have some around)
1 1/2Tbsp.(18g)granulated sugar
1 1/4cups(295.74ml)fresh sweet cherries, pitted and halved
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Instructions
Make Dough: Warm milk and add yeast. Let stand 5 minutes. Meanwhile, in a large bowl or the bowl of your stand mixer with a dough hook, add 3 cups flour, salt and sugar. Mix to combine. Add milk/yeast mixture, butter and egg yolk. Knead with mixer or by hand, adding more milk or flour as necessary to form a smooth, moist (but not sticky) dough. Place in an oiled bowl, cover and leave to rise for 1 - 1 1/2 hours, or until not quite doubled.
While dough is rising, halve and pit the cherries and set aside.
Make the crumb topping by mixing together the flour and sugar and stirring in the melted butter. Set aside. In another small bowl, mix together the cream cheese and sugar until smooth. Refrigerate until needed.
Remove dough to a cutting board. Deflated slightly then using a sharp knife, cut dough into 1-inch pieces. Grease an 8x4-inch loaf pan and throw the dough pieces into the pan evenly.
Cover pan and let rise for 30 minutes. Preheat oven to 375° F.
When dough is ready to be baked, drop small spoonfuls of the cream cheese mixture over the top of bread. Place halved cherries on top of the cream cheese dollops and sprinkle crumble over the entire top of the bread. Place the loaf pan on top of a baking sheet (just as a precaution, to catch any cherries that might roll off during baking) and bake in the pre-heated oven for 40-45 minutes, rotating the pan halfway through baking. If necessary, place a piece of foil loosely over the top of the bread if it is browning too much in the last 10 or 15 minutes of baking. (Be sure to bake this bread close to 45 minutes, even if it looks done sooner, to ensure you don't have a gooey centre).
Allow to cool in pan for about 5 minutes, then run knife around the edges and carefully remove the bread to a cooling rack to cool completely before slicing.