Cherry Pecan Cocoa Bread Food

CHERRY PECAN BREAD

Steps:

• 1. Heat oven to 350^. Spray or grease a 9X5-inch loaf baking pan;set aside. Cream sugar, oleo, vanilla and eggs until light and fluffy. Sift dry ingredients and add to creamed mixture alternately with buttermilk. Beat until smooth. Stir in cherries and nuts. Pour into prepared pan and bake 55-60 minutes. Glaze with Powdered sugar combined with milk or cherry juice, if desired.

CHERRY PECAN BREAD

Steps:

• Combine dry ingredients. Set aside.
• In a large bowl, cream butter and sugar. Add eggs and mix for an additional minute. Add the applesauce, vanilla and almond extract.
• Alternately add flour mixture and milk until ingredients are just moistened. Stir in cherries and nuts.
• Pour batter into a greased and floured 9 X5 inch loaf pan.
• Bake at 350 degrees for 60-70 minutes or until done.
• Cool.

CHOCOLATE-CHERRY PECAN BREAD

Steps:

• Mix flours, sugar, salt, yeast, and water in a large bowl.
• Add cherries, chocolate chips, and pecans. Stir well to make a very soft dough, and cover the bowl with plastic wrap.
• Let rest at room temperature overnight, or for at least 12 hours; the dough will be bubbly and puffy.
• Turn the dough out onto a lightly floured surface, and fold it onto itself a few times.
• Let it rest 15 minutes, then form it into a ball.
• Place it in a lightly greased bowl, smooth side down. Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger.
• During the last 30 minutes of rising, preheat the oven to 450°F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven-safe pot) in the oven while it heats.
• When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up.
• Shake the crock gently to settle the dough, then cover with the lid and return to the oven.
• Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205°F.
• Remove the crock from the oven, turn the bread onto a rack, and cool before slicing. Yield: 1 loaf.

CHOCOLATE CHERRY BREAD

Steps:

• 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.

CHERRY PECAN DREAMS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in the chips, cherries and pecans. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks.

CHOCOLATE CHERRY QUICK BREAD

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line it with parchment paper.
• Combine the dried cherries with the 1 teaspoon cocoa powder in a small bowl. Toss to evenly coat and set aside.
• Microwave the cherry juice in a microwave-safe measuring cup until steaming, about 1 minute. Transfer to a medium bowl, add the 1/2 cup cocoa and whisk until smooth. Set aside while you prepare the dry ingredients.
• Put the flour, sugar, baking powder and salt in another medium bowl and whisk well to combine.
• Add the oil, egg, egg white and vanilla to the warm cocoa mixture then whisk to combine. Pour into the dry ingredients and stir until incorporated. Pour about 1/3 of the batter into the prepared pan. Stir the cocoa-coated cherries into the remaining batter, then pour that batter into the pan. Sprinkle the chocolate chips on top.
• Place the loaf pan on a baking sheet and bake on the center rack until a toothpick comes out with a few moist crumbs, 60 to 64 minutes. Let cool in the pan for 15 minutes then remove the quick bread to a wire rack to cool completely before slicing with a serrated knife (this will cut through the cherries easily and yield a clean slice).
• Serve or wrap the cooled loaf in plastic wrap or foil and store on the counter for up to 3 days.

CRANBERRY-PECAN BREAD ( BREAD MACHINE)

Steps:

• Add all ingredients to bread machine in the order suggested by manufacturer, adding dried cranberries and nuts WITH Flour.
• Basic/White bread cycle, select Medium/Normal color setting.

WALNUT COCOA BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your bread machine may audibly signal this), add the walnuts.

CHERRY TEA BREAD

Steps:

• Preheat oven to 350°F.
• Sift the 2 cups flour (set aside reserved 1/4 cup for cherries), baking powder, baking soda, and salt together into a bowl.
• In a second bowl, toss the cherries with the reserved 1/4 cup flour.
• In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the sugar and honey gradually, beating the mixture until it is very light.
• Add the eggs, one at a time.
• With mixer at lowest speed, add the flour mixture.
• Fold the floured cherries into the batter.
• Turn the batter into a buttered and floured loaf pan, approximately 9 x 5 x 3 inches.
• Bake the bread in the center of the oven for 1 hour.
• Cool the loaf for 15 minutes in the pan; unmold the bread on a rack to cool completely.
• Wrap the cherry bread loaf in plastic wrap and keep for a day before serving for best flavor.

PECAN CHERRY BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.