White Chocolate Cherry Bread - cooking recipe

Ingredients

Bread
1/2 cup maraschino cherry, drained (reserve juice)
3/4 cup plus 2 tablespoons water
1 teaspoon almond extract
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons sugar
1 teaspoon salt
3 1/4 cups bread flour
2 1/4 teaspoons fast rising yeast (or bread machine yeast)
Filling
1/2 cup chopped white chocolate chips
1/3 cup chopped slivered almonds
2 tablespoons sugar
2 tablespoons butter or 2 tablespoons margarine, softened
1/4 cup maraschino cherry, cut in half and well drained
Glaze
1/2 cup powdered sugar
2 -4 teaspoons reserved cherry juice
1 egg, slightly beaten

Preparation

Add the bread ingredients in the order given (or the recommended order for your bread machine) to the machine pan. Select Dough/Manual cycle. Do not use delay cycles.
After bread machine turns off, remove dough from machine and place on lightly floured surface; cover. Let rest for 10 minutes. Mix white chocolate baking chips, almonds and sugar in a small bowl. Grease a large baking sheet (or 2 baking sheets). Divide dough in half. Roll each half into a 12 x 9- inch rectangle. Spread 1 tablespoon butter over each rectangle. Sprinkle with half the white chocolate mixture and cut cherries. Press into dough. Roll up dough from long side. Pinch loaf to seal bottom and ends. Place on baking sheet(s). Cover and let rise in warm place about 45 minutes or until double.
Brush with egg. Bake on center rack of preheated 350\u00b0F oven for 25 to 30 minutes or until golden brown. Note: if using 2 baking sheets, switch the position of the sheets half way through baking.
Transfer loaf to wire rack placed on top of waxed paper. Cool. Mix glaze ingredients until smooth and of desired consistency. Drizzle each loaf with glaze.
Note: A 10-ounce jar of maraschino cherries contains just enough cherries and juice for this recipe.