Dried Cherry-Almond Bread
I agree with the other two reviews. There is an ingredient missing from this recipe (liquid). I expected to need to reserve some of the liquid from the cherries to add to the batter, however not so. The batter is so thick that it looks/feels like cookie in consistancy. Based on the other reviews, I made a last minute decision to NOT make this in a loaf pan. I used a large cookie scoop and dropped the dough onto a cookie sheet. They came out pretty good this way. Sort of scone like, dense and able to enjoy in a small size.
The Betty test kitchen needs to work on this recipe. Not sure who made the "bread" in the photo, but it is nothing like that.
Do know that the almond/cherry flavor combo is fantastic! We are enjoying the salvaged baked good