No Knead Cinnamon Cherry Bread

No Knead Cinnamon Cherry Bread

Print Recipe

Yield

2 loaves

Difficulty

Easy

Prep Time

0:25

Bake Time

35 to 40 minutes

Rise Time

60 minutes

Right arrow icon

Ingredients

4 cups all purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's^® RapidRise^® Instant Yeast
1/3 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1-1/2 cups milk
4 tablespoons butter OR margarine
2 eggs
1 package (5 ounces) dried cherries, (about 1 cup)
1/2 cup coarsely chopped nuts (optional),
FOR THE GLAZE:
1-1/2 cups powdered sugar
1/4 teaspoon pure vanilla extract
2-1/2 to 3 tablespoons very hot water

Directions

Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon 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 about 3 minutes. Gradually stir in 1 cup flour. Add cherries and nuts (if desired) and remaining 1 cup flour.
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 pans. Cool loaves for 20 minutes on wire racks. Pour glaze over top of each loaf and continue to cool.
To make glaze, combine all ingredients and drizzle over warm bread.

TRIED THIS RECIPE? Share with our community.

#FLEISCHMANNSYEAST @FLEISCHMANNSYEAST

Yeast 101

Tips & Tricks

Techniques & How‑Tos

you may also like

Refrigerated No Knead Cinnamon Rolls

Homemade Mini Cinnamon Rolls

Homemade Cinnamon Rolls