Fresh Cherry Breakfast Bread

Combine cherries, water, and 1/4 cup sugar in a small saucepan; bring to a
boil. Reduce heat, and simmer, uncovered, 7 minutes or until thickened,
stirring constantly. Remove from heat; stir in almond extract. Let cool.

Heat milk over medium-high heat in a heavy saucepan to 180 degrees or until
tiny bubbles form around edge. (Do not boil.) Remove from heat; add potato
and margarine, stirring until margarine melts. Let cool until very warm
(120 degrees to 130 degrees).

Combine 2 cups flour and next 3 ingredients in a large bowl; stir well. Add
milk mixture; stir until smooth. Add 2 cups flour; stir until a stiff dough
forms.

Turn out dough onto a lightly floured surface. Knead until smooth and
elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a
time, to prevent dough from sticking to hands. Place dough in a large bowl
coated with cooking spray, turning to coat top. Cover and let rise in a
warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and turn out onto a lightly floured surface. Knead
lightly 4 to 5 times. Roll dough into a 16 x 8-inch rectangle. Place on a
baking sheet coated with cooking spray. Spread cherry mixture lengthwise
down center third of dough. Make diagonal cuts, 1 inch apart, on opposite
sides of filling to within 1/2 inch of filling. Fold strips alternately
over filling from each side, overlapping at an angle. Cover and let rise in
a warm place (85 degrees), free from drafts, 1 hour or until doubled in
bulk. Uncover dough. Brush with egg white; sprinkle with almonds and 1
tablespoon sugar.

Bake at 350 degrees for 30 minutes or until loaf sounds hollow when tapped.
Let cool on wire rack. Yield: 1 loaf / 16 [1-inch] slices (serving size: 1
slice).

Per serving: 217 Calories; 3g Fat (12% calories from fat); 6g Protein; 41g
Carbohydrate; 0mg Cholesterol; 115mg Sodium