Cherry Coconut Almost Crescent aka Fred Bread
Wisconsin State Journal 1979
Yields 3 crescents to make about 15 servings
1/2 c. lukewarm water
2T dry yeast
1/2 c melted butter
pinch of sugar
1 - 5.33 oz can Evaporated milk
+enough water to make 2 c. liquid
2 eggs
1/2c. sugar
about 6 c. unbleached flour
1c sugar + 2 tsp cinnamon
2 tsp salt
1-16 oz can sour cherries packed in water
1-12 oz can almond filling
flaked coconut
Mix dry yeast with lukewarm water and pinch of sugar. Let stand until puffy. Mix together evap. milk, water eggs, sugar, salt and melted butter. Add yeast mixture. Mix in 5c. flour, (add more until you can kneed it) turn out on to floured surface. Knead for 5 minutes adding more flour as needed, so it is not sticky. Place in greased bowl, cover and let rise until doubled; about 1-1 1/2 hours.
Punch down and divide into 3 pieces.
Roll out each piece into narrow oblong about 14x5 spread with 1/3 of the cherries, 1/3 of the almond filling, 1/3 of the coconut and 1/3 of the cinnamon sugar (or as much as you want). Roll up as jelly roll keeping ends thin and middle fat. Place on greased cookie sheet in crescent u-shape.
With scissors make cuts from outer edge of curve almost to the opposite side. Turn each partial slice on its side, exposing filling. Brush with melted butter and cover with waxed paper or damp tea towel and let rise for about 1 hour.
Bake 375 for about 15 min, until light golden brown. Let cool and add frosting.
Frosting: 3c sifted powdered sugar and enough milk to make a spreadable frosting. can sprinkle coconut on frosting.
Bridget’s modifications:
I always use 2 can of cherries. I usually don’t use all of the cinnamon sugar, I put the extra in a plastic dish and save for toast. I have never sprinkled coconut on the top. The original recipe says to only slightly cool before frosting, then your frosting melts in. I cool completely and then frost. I bake them on my stoneware 2 at a time, rotating them half-way through the baking time. I've thought about using frozen cherries, but forget to look for them and price them out. My family loves this and I usually make it for Christmas and Easter. I am trying to think of a better name for it, so send me your suggestions.
The last time I made this I was trying to think up a new name, our friend Katrina said we should call it fred bread, so that's what we jokingly and lovingly call it.
