Reviewed: Jan. 31, 2009

It's a good start, but I agree that it needs work. The texture was really chewy and pleasing. It was hard for me because I don't have a bread machine, so I had to guess about cooking time/temp and it came out kind of dark on top. Also, I mixed with my cuisenart and the cherries got totally pulverized, so when I make it again (I will make it again) I might throw in some dried cherries, so we can get those bursts of cherry flavor. Anyway, I will try it again!

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Reviewer:

Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Dec. 2, 2008

This tasted like plain old white bread. No cherry taste detected, almonds really didn't add any new dimension to the bread. We ate it as sandwich bread.

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Reviewer:

laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Aug. 20, 2006

What a disappointment! Neither the cherry nor the almond flavor was identifiable in this bread and it had just a vague sort of sweetish flavor. The color was unattractive as well. The only good thing I can say about it is that it had a nice texture.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jan. 14, 2006

This was another one that turned into a surprise for me...I changed due to what I had...no gluten,and only a 15 oz can pitted dark bing cherries and pecan "chips" maybe 1/2 cups worth.Set on the sweet bread cycle...and it wasn't looking very promising at all...but I decided to let it go and sure enough,by what ended up seeming like a freak accident it right at the end raised up into a beautiful loaf or bread while on the bake cycly and tasted fantastic!I will make it again.

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