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berry mixture. Pour into 3-cup, heart-shaped mold. Refrigerate, covered, until firm, about 4 to 6 hours.
4. To unmold, loosen edges with spatula. Invert onto serving plate. Cover with a cloth that has beer^ dipped in hot water. Shake t<j loosen. Serve with sweetened whipped cream or whipped toppingA if desired. Makes 4 servings.
Just imagine the “oohs and ahs” that are sure to come when loved ones are served heart-shaped bread filled with cherry preserves for breakfast.
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Cherry breakfast heart
1 cup milk
1/4 cup sugar
1 tsp. salt
1 envelope active dry yeast
1/2 cup warm water (105 degree^' to 115 degrees F.)
5-1/4 cups unsifted all-purpose^ flour /
1 large egg
2 Tbsp. butter or margarine, softened
1 12-ounce jar cherry preserves
1. In small saucepan, heat milk until bubbles appear around edges of pan. Remove from heat. Stir sugar and salt into milk. Set aside to cool to 115 degrees F. In measuring cup,' sprinkle yeast over warm water; set aside 5 minutes to soften.
2. In large bowl, combine 5 cup^' flour, cooled milk mixture, yeast mixture, egg and butter. Stir until well combined.
3. Sprinkle remaining flour over a board. Turn dough out onto floured board and knead until smooth and no longer sticky, about 3 minutes.
4. Wash, dry and lightly oil large bowl. Shape dough into a ball; place in bowl. Turn dough over to bring oiled side up. Cover loosely with a clean cloth and let rise in a warm place, away from drafts, until double" in size, about 45 minutes.
5. Grease 2 baking sheets. Turn dough out and knead 1 minute. Divide in half. Roll out one half to make a 12-by-6-inch rectangle. Spread with half of preserves. Roll up, jelly-roll fashion, to make a 12inch roll. Repeat with remaining half «of dough.
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