Cherry Lattice Bread
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1 c water, warmed
1 T yeast
¼ c sugar
1 t salt
¼ c butter flavored Crisco (melted)
2 to 3 c flour
1 egg, beaten

Frosting:
1 T cherry extract
2 T water
powdered sugar

Filling (homemade):
½ cup butter, very cold or frozen
¼ cup candied cherries, chopped
¼ cup brown sugar
¾ cup pecans, chopped
¾ cup coconut
2 teaspoons cherry extract

Filling (easy):
4 oz cream cheese
1 21-oz (600g) can cherry pie filling

Dissolve yeast in water in large bowl, let stand 10 min.

Add sugar and salt. Add melted shortening and egg. Stir together and start 
adding flour; mix until dough comes away from sides of bowl.

Knead on floured surface until soft, smooth, and elastic (about 10 minutes).

Shape dough into a ball. Place in greased bowl; turn dough once to grease 
surface. Cover with towel; let rise in warm place (85°F) until double (about 
1 hour).

Punch down and roll out on floured surface with rolling pin into a 12" x 20"
(30cm x 50cm) rectangle.

Grate cold butter (the firmer the butter is, the better it will grate) down
the center 1/3 of rectangle. (If using cream cheese, soften and spread down 
the center 1/3 of rectangle.)

Spread filling mixture over butter (or cream chese).

Cut slits at an angle, ½" from the filling, on the dry sides of the dough. 
Next, starting at one end, fold a little dough on the very end up onto the 
filling and start overlapping strips until reaching the other end. Fold end 
of dough onto filling and overlap the last 2 strips over end.

Place on greased baking sheet and let rise about 20 minutes.

Bake at 350° for 25-30 minutes or until brown. Let cool before drizzling 
frosting over the loaf.

Filling:
Mix all ingredients together (if using homemade recipe) or open a can of 
store-bought cherry pie filling.

Frosting:
Mix water and cherry extract together. Add enough powdered sugar to the 
liquid to make a thick glaze that can be drizzled over the finished loaf.

Charlene Jones