A festive sweet yeast bread scented with fresh ginger and lime and speckled with toasted coconut and dried cherries. This is a bread machine recipe.

Jamaican Cherry Bread

2 1/2 teaspoons active dry yeast
3 1/4 cups bread flour
2 teaspoons minced fresh ginger or 3/4 ground ginger
1 tablespoon grated lime peel
1 teaspoon salt
1 cup milk
1/4 cup firmly packed brown sugar
1/4 cup lime juice
3 tablespoons butter, melted
2/3 cup toasted coconut
1/2 dried tart cherries

1. Place yeast in appropriate dispenser of bread machine. Add bread flour, ginger, lime peel and salt to the bread machine in the order suggested by manufacturer's manual. Combine milk, brown sugar, lime juice and melted butter; pour over dry ingredients. Set on correct cycle for machine.
2. Add coconut and cherries at the end of the first kneading or when buzzer sounds. Serve at room temperature.

Makes 1 loaf, about 16 slices.

To toast coconut: Spread coconut in an ungreased pan. Bake in a preheated 350°F (175°C) oven 5 to 7 minutes, stirring occasionally, or until golden brown.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.