Bread:
2 Pkg Yeast (2 TBS)
1/2 cup warm water
1/2 cup scalded milk (try using 1 1/2 tsp dry milk and 1/2 cup warm water instead)
1/2 cup sugar
1/2 cup melted margarine/butter
1 tsp salt
2 eggs beaten
4 1/2-5 cups flour
Filling:
8 oz. cream cheese
1/3 cup powdered sugar
1 can cherry pie filling
(cream together cheese and sugar
Frosting:
1 cup butter (or you can do 1/2 cup butter and 1/2 cup Crisco)
4 cups powdered sugar
1 tsp vanilla
1-2 TBS milk
(all creamed together, add milk slowly, if too thick add more milk a little at a time)
Traditional method:
Soften yeast with warm water. Combine milk (not scalded yet), butter, sugar in small saucepan on low heat cook together, when butter is melted remove from heat and let cool. Once milk mixture is cooled to a warm not hot temperature stir in eggs and combine all in a mixer with 2 1/2 cups of flour until smooth. Then add the yeast an remaining flour a little at a time until all combined and smooth. Knead for 5 min. Place in a greased bowl and let rise for 30 min. or until doubled. Punch down, let rise 10 min. Divide dough in half; roll each into a rectangle (16 x 7 inch)
1/2 cup sugar
1/2 cup melted margarine/butter
1 tsp salt
2 eggs beaten
4 1/2-5 cups flour
Filling:
8 oz. cream cheese
1/3 cup powdered sugar
1 can cherry pie filling
(cream together cheese and sugar
Frosting:
1 cup butter (or you can do 1/2 cup butter and 1/2 cup Crisco)
4 cups powdered sugar
1 tsp vanilla
1-2 TBS milk
(all creamed together, add milk slowly, if too thick add more milk a little at a time)
Traditional method:
Soften yeast with warm water. Combine milk (not scalded yet), butter, sugar in small saucepan on low heat cook together, when butter is melted remove from heat and let cool. Once milk mixture is cooled to a warm not hot temperature stir in eggs and combine all in a mixer with 2 1/2 cups of flour until smooth. Then add the yeast an remaining flour a little at a time until all combined and smooth. Knead for 5 min. Place in a greased bowl and let rise for 30 min. or until doubled. Punch down, let rise 10 min. Divide dough in half; roll each into a rectangle (16 x 7 inch)
Cut 2 inch cuts along each side 1 inch apart
Place 1/2 cheese mixture and 1/2 cherry filling down center about 3-4 inches wide. 
Criss-cross strips over tops, let rise 30 min.
Criss-cross strips over tops, let rise 30 min. Bake at 375 degree for 20 minutes. When cooled frost with butter cream frosting.
Bread Machine Method:
I use my machine as a mixer. Set the machine on the dough setting and 2lb loaf. Add all the wet ingredients in the pan, I used the dry milk from the recipe above. Add the salt and 2 1/2 cup flour. Once that is all mixed well add 1/2 cup flour at a time until it is all added and is smooth. Then let the machine take over. Start back up with the original recipe by punching the dough down after it has risen....
Bread Machine Method:
I use my machine as a mixer. Set the machine on the dough setting and 2lb loaf. Add all the wet ingredients in the pan, I used the dry milk from the recipe above. Add the salt and 2 1/2 cup flour. Once that is all mixed well add 1/2 cup flour at a time until it is all added and is smooth. Then let the machine take over. Start back up with the original recipe by punching the dough down after it has risen....
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