In large bowl combine 1 cup flour, yeast and warm water thoroughly. Cover with plastic wrap and let stand in warm area of kitchen for 1 hour. Add the egg, oil and honey to the flour/yeast mixture. Mix well. Add rest of remaining flour and salt to the bowl. Mix until all ingredients are combined and a shaggy dough ball is formed.
Turn dough out onto lightly floured surface and knead for 2-3 minutes until surface of sigh is smooth and forms into a nice soft ball. Place dough into a lightly oiled bowl, cover with plastic wrap and let rise for 1.5 hours at room temperature. Or until dough doubles in size.
Remove dough from bowl and roll into a 14” x 12” rectangle. Spread cherry to cover all the dough except for 1” inseam so you can roll it and dough can stick.
Place dough on cookie sheet lined with parchment paper and set in freezer to set for about 10 minutes. Remove rolled dough from freezer and take a very large knife and cut down center. Carefully cross over from center one way and seal end. Repeat the other way. This helps keep the spread in place with leads handling.. It’s ok if some spread leaks out. It nice to have some cherry spread on the outside of dough.
You have to move quickly with this process. It can get messy. Place loaf in a greased loaf pan. Cover loosely with plastic wrap and let rise about 1.5-2hrs until double its size.
Bake at 350 for 30-35 minutes until golden brown.
Extra spread can be used to slather on a slice. You can also use the baked loaf to make French toast.