Cherry Berry Bread

Cherry Berry Bread

Ingredients:
3/4 C. honey
3/4 C. milk
12 T. (1 1/2 sticks) butter or margarine,

Directions:
melted and cooled
2 large eggs, lightly beaten
Preheat oven to 350ºF. Lightly spray four 6 x 3 3/4−inch disposable aluminum foil
mini loaf pans with no−stick cooking spray. Or use two 8 x 4−inch disposable
aluminum foil loaf pans.
Place bread mix in large bowl. In small bowl, combine honey, milk, butter and eggs
with wire whisk or fork; mix well. Add to dry ingredients all at once; stir just until dry
ingredients are moistened. (Do not overmix.) Pour into pans, dividing evenly.
Bake mini loaves for 23 to 27 minutes or regular loaves for 35 to 40 minutes or
until tops of breads feel firm when touched and wooden pick inserted near center
has a few moist crumbs clinging to it. (Do not overbake.) Cool breads in pans on
wire rack. Wrap tightly in aluminum foil. Store at room temperature up to 2 days.
For longer storage, label and freeze. Makes 2 large or 4 mini loaves.
CHERRY BERRY BREAD MIX IN A JAR 30
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