Chelsea Loaf
This is the Chelsea Loaf recipe.
- Prep: 50 min
- Cooking: 45 min
Ingredients
- 4 cups (1 L) Five Roses Unbleached Bread Flour
- 1/2 cup (125 mL) sugar
- 1 envelope Fleischmann's Quick Rise Yeast
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) warm Milk
- 1/4 cup (60 mL) butter softened
- 1/3 cup + 1 tbsp (100 mL) Break-Free or 2 eggs beaten
- 1/4 cup (60 mL) melted butter
- 1/2 cup (125 mL) brown sugar lightly packed
- 1/2 cup (125 mL) halved maraschino cherries
- 1/4 cup (60 mL) chopped pecans
- 1 tbsp (15 mL) ground cinnamon
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Preparation
In large bowl, mix together 3-1/2 cups (875 mL) of the flour, sugar, yeast and salt. Using electric mixer, gradually add milk and 1/4 cup (60 mL) butter; beat well for 2 minutes. Add eggs; beat for 2 minutes.
Turn out onto floured surface; knead, adding up to 1/2 cup (125 mL) more flour as needed, for 6 to 8 minutes or until smooth and elastic. Place in lightly buttered bowl, turning to coat. Cover; let rest for 10 minutes.
Meanwhile, butter sides of 9- x 5-inch (23 x 13 cm) loaf pan. Pour 1/4 cup (60 mL) melted butter into bottom of pan; sprinkle evenly with brown sugar. Place cherries, cut side up, in pan; sprinkle with pecans.
Roll out dough to 9-inch (23 cm) square; sprinkle with cinnamon. Roll up into cylinder; cut into 8 slices. Fit slices, standing upright, into prepared pan. Cover loosely; let rise for 30 minutes or until doubled in size.
Bake in 375 ºF (190 ºC) oven for 45 minutes or until loaf sounds hollow when tapped. Let cool for 10 minutes in pan. Turn out onto platter, spooning any topping left in pan over loaf. Let cool before serving.
