Cherry Bounce Jam Bread Machine
Elevate your homemade bread game with this Cherry Bounce Jam Bread Machine recipe, a delightful fusion of sweet and boozy flavors that will transform your breakfast or dessert table. This easy bread machine recipe combines pantry staples like all-purpose flour, sugar, and yeast with the luscious richness of Cherry Bounce Jam—infused with a hint of brandy or bourbon for a grown-up twist. With just 10 minutes of prep and the machine handling the rest, you'll achieve a soft, fluffy loaf, perfectly balanced with fruity sweetness and a whisper of vanilla. Ideal as a standalone treat or paired with a dollop of butter, this sweet bread is perfect for brunch, afternoon tea, or gifting to friends. Make it once, and it’s bound to become your new favorite homemade bread recipe!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Milk
- 4 tablespoons Butter
- 0.5 cup Cherry Bounce Jam (or cherry preserves, ideally homemade with a boozy kick like brandy or bourbon)
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
Gather all the ingredients and ensure the butter is softened for easy incorporation.
Add the ingredients into the bread machine pan in the order recommended by the manufacturer. Typically, start with wet ingredients: milk, egg, butter, cherry bounce jam, and vanilla extract.
Next, add the dry ingredients: flour, sugar, and salt, ensuring the salt and sugar are on separate sides to prevent direct contact with the yeast.
Make a small well in the center of the flour and add the active dry yeast.
Set the bread machine to the 'Sweet Bread' setting or the closest equivalent on your machine. Select a medium crust setting, if available.
Start the bread machine and let it knead, rise, and bake the bread. This should take approximately 3 hours and 20 minutes depending on your bread machine model.
Once the bread machine signals the bread is done, carefully remove the bread pan using oven mitts.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 392.2 g | 143% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 97.8 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 406 mg | 31% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1120 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
