Prep time: 20 minutes
Rise time: 1 hour
Bake time: 35 to 40 minutes
Makes: 2 loaves
4 cups Eagle Mills® All-Purpose Unbleached Flour
2 envelopes Fleischmann’s® RapidRise Yeast
1/3 cup sugar
1 teaspoon salt
1-3/4 cups milk
4 tablespoons butter OR margarine
1 package (5 ounces) Sunsweet® Cherries OR Antioxidant Blend
3 ounces chopped bittersweet OR semi-sweet chocolate
1/2 cup coarsely chopped nuts, optional
1-1/2 cups powdered sugar
1/4 teaspoon Spice Islands® Pure Vanilla Extract
2-1/2 to 3 tablespoons very hot water
COMBINE 2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat milk and butter until very warm (120° to 130°F). Add to flour mixture with eggs and beat on medium speed with electric mixer until smooth and elastic, about 3 minutes. Gradually stir in remaining flour. Add cherries, chocolate and nuts (if desired).
SPREAD batter in two greased 8-1/2 x 4-1/2-inch loaf pans, filling each half full. Let rise in a warm, draft-free place until nearly doubled, about 1 hour. Bake in preheated 325°F oven for 35 to 40 minutes or until golden brown. Place on cooling rack. Cool for 10 minutes and remove from pan. Cool 20 minutes on wire rack, then pour glaze over top of each loaf and continue to cool.
GLAZE by combining all ingredients and drizzle over warm bread.