Chocolate Cherry Bread
A delectable yeast bread combines chocolate and fresh pitted cherries, which are either frozen or slightly dried before being mixed into the dough.
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Instructions
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Preheat oven to 400 F.
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Prepare cherries by stemming, rinsing, pitting, and halving or chopping; thoroughly dry them. Then, either freeze until solid or bake at 200 F for 2 hours to dry slightly, refrigerating if baked.
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In a stand mixer, combine flour, salt, oil, honey, yeast, and water; stir to blend, then knead with a dough hook for 5 minutes.
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Add chocolate and continue kneading until well incorporated.
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Oil a large bowl. On a floured surface, work the prepared cherries into the dough. Form a ball, place in the oiled bowl, coat with oil, cover, and let rise in a draft-free place for 1.25 to 1.5 hours until doubled.
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Line a large baking sheet with floured parchment. Divide dough into two approximately 21-ounce portions, shape into smooth balls, and place on the sheet.
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Dust the loaves with flour, cover with a clean towel, and let rise for another hour.
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Score the risen loaves as desired.
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Bake at 400 F for 20 minutes. Turn the pan, reduce oven to 375 F, and continue baking for 16-20 minutes until an internal temperature of 200 F is reached.