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| 3 Tasse | Flour; * |
| | yeast |
| 1 Teelöffel | salt |
| 2 Esslöffel | sugar |
| 1 Esslöffel | butter |
| 16 x ca. 30 g | Cherries; drained, ** |
| 1/4 Tasse | Cherry juice; reserved from above |
| 1/4 Tasse | Water; Approximate |
| 1/8 Teelöffel | ginger |
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*(I used 1- bread, 2 whole wheat 1/2 tablespoon gluten ) **(I prefer cherries to blueberries)
It rose almost to the dome ( welbilt breadmaker ) - which is higher than I normally get for a bread with 2/3 whole wheat. However this could be due to high suger content of cherries.
I read in a food section of some paper that adding 1/8 teaspoon of ginger to the bread mix helped it raise. Anyone know anything about that ???
I tried it last night on a modified version of Dak's blueberry bread (tastes good with cream cheese for breakfast).
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