Chocolate-Cherry Bread

  • Active Time 20m
  • Total Time 3h 55m

Makes 2 loaves (16 servings each)

Chocolate and cherries pair in some of the world's favorite sweets, including Germany's Black Forest cake. This deep-toned dough packs a double dose of chocolate in the form of cocoa powder and tiny chocolate bits. Dried cherries, which are very concentrated, add a burst of fruit flavor with every bite.

ingredients

  • For Bread:
  • 2 3/4 - 3 1/4 cups all-purpose flour, divided
  • 1/3 cup unsweetened cocoa powder
  • 1 package active dry yeast
  • 3/4 cup milk
  • 1/2 cup sugar
  • 1/4 cup butter or margarine
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon kirsch or 1/2 teaspoon almond extract
  • 1/2 cup dried cherries
  • 1/4 cup miniature semisweet chocolate pieces
  • Milk
  • For Icing:
  • 1 cup sifted powdered sugar
  • 1/4 teaspoon kirsch or almond extract
  • 2-3 teaspoons milk
  • 2 tablespoons toasted chopped walnuts

directions

FOR BREAD: In a large mixing bowl, stir together 1 cup flour, cocoa powder and yeast; set aside. In a medium saucepan, heat and stir the milk, sugar, butter or margarine and salt till the mixture is warm (120-130 degrees F.) and the butter or margarine is almost melted. Add to the flour mixture. Add the egg and 1 tablespoon kirsch or 1/2 teaspoon almond extract. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the cherries, chocolate pieces and as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into a ball. Place the dough in a lightly greased bowl; turn once. Cover and let rise in a warm place till doubled (about 2 hours).

Punch dough down. Turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Grease 2 large baking sheets. Divide the dough into 4 equal portions. Roll each portion into a 12-inch-long rope. Place 2 ropes, side by side, on the prepared baking sheet. Twist together; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise in a warm place till nearly doubled (about 1 hour). Brush with additional milk. Bake in a preheated 350 degrees F oven for about 35 minutes, or till bread is a rich brown color and sounds hollow when tapped. Remove from baking sheets; cool on racks.

FOR ICING: In a small mixing bowl, stir together the sifted powdered sugar, 1/4 teaspoon kirsch or almond extract and enough milk to make a smooth icing of drizzling consistency. Drizzle cooled loaves with glaze; sprinkle with walnuts.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 545

nutrition information per serving

101 calories; 3g total fat; 11mg cholesterol; 43mg sodium; 18g carbohydrates; 1g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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