Chocolate Cherry Bread

I actually saw a loaf of this stuff in our grocery store. Of course I could have just snatched it up at $5 a loaf, but what would be the fun it that?

Please don't let the wordy instructions scare you. It's not a very difficult bread and it is uber delicious. Especially for a chocolate lover like myself. This isn't an overly sweet bread either so it could be and was, at least in our house, paired with Nutella. Yummmm...
Chocolate-Cherry Bread from Chocolate! Good Housekeeping Favorite Recipes 
1/4 cup warm water (105 to 115 degrees F)
1 package active dry yeast
1 tablespoons granulated sugar
About 3 1/2 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa
1/3 cup packed brown sugar
1-3/4 teaspoons salt
1 cup freshly brewed coffee, cooled until warm (105 to 115 degrees F)
4 tablespoons butter, softened
1 large egg, separated
3/4 cup dried tart cherries
3 squares (3 ounces) bittersweet chocolate, coarsely chopped
1 teaspoon water

1. In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes.
2. Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt.
With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator), and yeast mixture into flour mixture. In bowl, with floured hands, knead several times to combine well.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate.
4. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes.
5. Punch down dough.Turn dough onto lightly floured surface and cut in half; cover dough and let rest 15 minutes for easier shaping.
6. Shape each dough half into 5-inch ball. Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour.
7. Preheat oven to 400 degrees F.
8. In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar (or you could use raw or caster sugar). With serrated knife or single-edge razor blade, cut shallow X in top of each loaf.
Bake until loaves are crusty, about 20 minutes. Transfer to wire racks to cool.

Shared with: Days of Chalk and Chocolate, Delicate Construction, 504 Main, Five Days, 5 Ways, Cherished Treasures, My 1929 Charmer

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