Fresh Cherry Breakfast Bread

Directions

1. Combine cherries, water, and 1/4 c. sugar in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 7 min or possibly till thickened, stirring constantly. Remove from heat; stir in almond extract. Let cold.
2. Heat lowfat milk over medium-high heat in a heavy saucepan to 180 degrees or possibly till tiny bubbles form around edge. (Don't boil.) Remove from heat; add in potato and margarine, stirring till margarine melts. Let cold till very hot
3. (120 degrees to 130 degrees).
4. Combine 2 c. flour and next 3 ingredients in a large bowl; stir well. Add in lowfat milk mix; stir till smooth. Add in 2 c. flour; stir till a stiff dough forms.
5. Turn out dough onto a lightly floured surface. Knead till smooth and elastic (about 8 min); add in sufficient remaining flour, 1 Tbsp. 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 hot place (85 degrees), free from drafts, 1 hour or possibly till doubled in bulk.
6. 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 mix 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 hot place (85 degrees), free from drafts, 1 hour or possibly till doubled in bulk. Uncover dough. Brush with egg white; sprinkle with almonds and 1 Tbsp. sugar.
7. Bake at 350 degrees for 30 min or possibly till loaf sounds hollow when tapped.
8. Let cold on wire rack.
9. Yield: 1 loaf / 16 [1-inch] slices (serving size: 1 slice).