White Chocolate Cherry Sweet Bread

Today's recipe is super simple and delicious all rolled into one. Simple because this recipe starts with a store bought frozen bread dough.

You can use your favorite homemade bread recipe if you prefer, but frozen bread dough is a great time saver. The filling for this yummy bread consists of butter, dried cherries, white chocolate chips and splash of berry flavoring.

The white chocolate chips and the simple icing give this yeast bread the perfect balance of sweetness. If you can't find dried cherries you can substitute with cranberries.

In my opinion the dried cherries are so much better. This bread is perfect served anytime, but especially special during the holiday season.

I would like to thank my beautiful friend Beth for this lovely White Chocolate Cherry Sweet Bread recipe. She passed it on to me a couple years ago and I have made it several times since then.

It's so simple and yummy that I couldn't wait to share it with all of you. Lets get started and I will show you how easy peasy this braided bread is to make.

Start by using your favorite frozen bread dough {I prefer Rhodes} . You can also use your favorite homemade bread dough recipe as well.

Roll thawed bread dough into a rectangle approx. 10 x 18 inches. Spread with butter to about one - two inches from the ends. Layer on the dried cherries and the white chocolate chips down the middle.

There is no rule here on how much cherries and chocolate chips. Just don't over stuff it. Add a touch of flavored liquor or flavoring down the middle.

Cut 1″ strips all the way down the two side columns of the bread dough. Make sure you have an equal number of strips on the right and left.

Then, alternating between left and right, pull the strips diagonally down over the filling.
 
You don’t want to stretch them too much, but make sure the filling is almost completely covered. The end pieces can be tucked under the loaf.

I cut my large loaf in half and made two. If not there would not be enough room on the baking pan to bake the bread after rising.

Place loaf or loaves on a greased baking sheet and cover with plastic wrap that has been sprayed with baking spray. 

Place pan in a warm place until the loaf or loaves double in size. Remove plastic wrap and bake at 350 degrees for 20 - 30 minutes.

Remove from oven, let cool and drizzle with a simple powdered sugar icing.


Slice and enjoy! My favorite part is the creamy white chocolate filling.

White Chocolate Cherry Sweet Bread

Ingredients: 
1 - loaf Rhodes frozen bread dough, thawed
1/2 - cup butter, softened
1 - cup dried cherries, more if you want
3/4 - cup white chocolate chips
touch of flavored liquor, cherry or strawberry syrup {I used Torani Brand Syrup}

Simple Icing:
1/2 cup powdered sugar
1 - teaspoon vanilla extract or
1/4 teaspoon almond extract
2 to 3 teaspoons milk

Directions:
Roll thawed bread dough into a rectangle approx. 10 x 18 inches. Spread with butter to about one - two inches from the ends.

Layer dried cherries, and white chocolate chips down the middle. Add a touch of flavored liquor or flavoring all down the middle.

Cut 1″ strips all the way down the two side columns of the bread dough. Make sure you have an equal number of strips on the right and left.

Then, alternating between left and right, pull the strips diagonally down over the filling.

Don’t stretch them too much, but make sure the filling is almost completely covered. Tuck the end pieces under the loaf.

Place on a greased baking sheet and cover with plastic wrap that has been sprayed with baking spray. Place in a warm place until the loaf or loaves double in size.

 Remove plastic wrap and bake at 350 degrees for 20 - 30 minutes. Remove from oven, let cool and drizzle with a simple powdered sugar icing.

To make the icing in small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cooled bread. 

Cooks Note: I cut the dough in half after braiding and made two loaves. If not the bread will get quite large after rising and will not fit on the baking pan.

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