Chocolate Cherry Bread
Similar to Zingerman's yummy loaf...a not-too-sweet bread studded with bits of bittersweet chocolate and dried cherries. Add some toasted pecan pieces for some extra crunch, or leave them out; your choice. Prep time does not include 2 to 3 hours of rising time.
- Ready In:
- 1⁄4 cup warm water (105 to 115 degrees F)
- 2 1⁄2 teaspoons instant dry yeast, 1 pkg
- 3 teaspoons granulated sugar
- 3 1⁄2 cups all-purpose flour
- 1⁄3 cup unsweetened Dutch-processed cocoa powder
- 1⁄3 cup brown sugar, packed
- 1 3⁄4 teaspoons salt
- 1 cup coffee, freshly brewed and cooled until warm (105 to 115 degrees F)
- 4 tablespoons butter or 4 tablespoons margarine, softened
- 1 large egg, separated
- 3⁄4 cup dried tart cherries or 3/4 cup dried sweet cherries
- 3 ounces bittersweet chocolate, coarsely chopped or 1/2 cup chocolate chips
- 1⁄3 cup pecan pieces, toasted
- 1 teaspoon water
- In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes.
- 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.
- 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 pieces.
- 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.
- Punch down dough.Turn dough onto lightly floured surface and CUT IN HALF; cover dough and let rest 15 minutes for easier shaping.
- 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.
- Preheat oven to 400 degrees F.
- In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf.
- Bake until loaves are crusty, about 25 to 30 minutes, or until an instant read thermometer reads 185°F Tent loosely with foil after 20 minutes, if the loaves are browning too much (it might be difficult to tell!). Transfer to wire racks to cool.
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Delicious loaf of bread! I’ve been wanting to do this for months. The dough was very wet as the recipe was written. I ended up adding nearly a extra cup of AP flour. Otherwise followed the recipe to a T. My family devoured a whole loaf in one day. Next time I would add more chocolate. It is sooooo tasty and it’s lovely that it makes two loaves. Thank you for making this recipe. I will be making this again for sure!!Reply
WONDERFUL BREAD! I followed the recipe to a T except for the baking. I cooked inside a dutch oven for 30 minutes with the lid on. I then took the lid off and cooked for another 20 to 30 minutes waiting for temperature to get to 185-190 degrees. Took out of the oven and placed on rack for 1 1/2 hours to cool. It was PERFECT and DELICIOUS. Many thanks for this great recipe!Reply