CHOCOLATE-CHERRY BREAD
With a prep time of 15 minutes, this easy chocolate-cherry bread will be baking before you know it!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs until well mixed. Beat in almond extract and vanilla. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition. Stir in cherries and chocolate chips. Spread batter in pan.
- Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 243 mg
CHERRY-CHOCOLATE LOAF
I am very proud of my banana bread recipe, which is why I adapted it into this amazing cherry-chocolate loaf. While cherries really aren't anything like bananas, this really did work out extremely well--this loaf is a delicious option for breakfast, brunch, or dessert.
Provided by Chef John
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
- Whisk flour, salt, baking powder, and baking soda together in a bowl.
- Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
- Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
- Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
- Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
- While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
- Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 45.3 g, Cholesterol 52.6 mg, Fat 14.5 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 272.3 mg, Sugar 23.3 g
CHOCOLATE CHERRY QUICK BREAD
This quick bread tops my list of ways to enjoy chocolate for breakfast! I love the harmony between the smooth chocolate flavor and the tart sweetness of cherries joined together in this moist and slightly dense loaf.
Provided by Dan Langan
Categories side-dish
Time 2h15m
Yield One 8-inch loaf, enough for 8 servings
Number Of Ingredients 13
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.
CHOCOLATE-DRIED CHERRY BREAD PUDDING
Steps:
- Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined.
- In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight.
- Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray.
- Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature.
CHOCOLATE-CHERRY BREAD
Spread thawed frozen bread dough with fruit, nuts and chocolate pudding mix, then bake your Chocolate-Cherry Bread until it's golden. You'll love the taste of this chocolaty cherry bread!
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Melt 2 Tbsp. butter; set aside. Mix remaining butter with 2 Tbsp. dry pudding mix until blended. Refrigerate until ready to use.
- Cover large baking sheet with parchment. Roll out 1 loaf of bread dough into 14x8-inch rectangle on work surface sprinkled with 1 Tbsp. of the remaining dry pudding mix; brush with half of the melted butter. Sprinkle with 1/4 cup each of the remaining dry pudding mix, cherries and nuts; roll up, starting at one long side. Place, seam side down, on prepared baking sheet. Repeat to make second roll-up. Cover with plastic wrap.
- Let rise in warm place 45 min. or until doubled in volume.
- Heat oven to 350°F. Remove and discard plastic wrap. Bake bread 20 to 25 min. or until golden brown. Cool 5 min. Remove from baking sheet to wire rack; cool completely. Sprinkle bread with powdered sugar. Serve with chilled chocolate-flavored butter.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
CHOCOLATE CHERRY BREAD
This recipe is a bread, but more like a dessert. My husband brought this to our marriage. His mother made it every Christmas and asked that I do the same. He rarely makes requests like this so, I now make it every Christmas. The double dose of chocolate makes this dessert bread extra rich, and in small loaf pans, it makes a...
Provided by Amy Freeze
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350 degrees. Grease and flour three mini loaf pans or one large loaf pan.
- 2. In a large bowl, sift together flour, baking powder, and salt. Stir in egg, milk, and brown sugar. Add melted shortening and chocolate to batter and stir until blended. Stir in chocolate chips and cherries. Pour batter into prepared pans.
- 3. Bake for 45 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 15 minutes. Remove from pan and cool completely before slicing.
CHOCOLATE CHERRY BREAD
My friend gave me this recipe 15 years ago and it has been a favorite ever since. We prefer sweet, as opposed to tart, dried cherries. You can also use dried cranberries.
Provided by jullum
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h55m
Yield 16
Number Of Ingredients 11
Steps:
- Mix milk and yeast in a small bowl with a fork until frothy, about 5 minutes. Add egg, butter, white sugar, brown sugar, vanilla extract, and salt. Beat for 1 to 2 minutes. Add 1 cup flour. Beat for about 5 minutes. Add remaining 2 cups flour; mix until dough comes together.
- Turn dough out onto a lightly floured work surface. Knead until dough is smooth and feels rubbery, about 10 minutes. Add additional flour if needed. Add chocolate chips and cherries; knead just until incorporated.
- Cover dough and let rise in a warm, humid area until doubled, about 1 hour.
- Punch down dough gently. Let rest for 10 minutes. Divide dough in half; shape into loaves. Transfer loaves to a greased baking sheet and let rise again, about 1 hour more.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until browned, 20 to 30 minutes.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 30.3 g, Cholesterol 17 mg, Fat 5 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 169 mg, Sugar 11.5 g
CHOCOLATE CHERRY QUICK BREAD
Chocolate Cherry Quick Bread is moist, sweet and full of chocolate and fresh cherries! This easy quick bread recipe is so simple to make and absolutely delicious!
Provided by Jessica & Nellie
Categories Quick Bread
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°.
- In a large bowl, mix together the flour, baking powder, salt and cocoa and set aside.
- In another large bowl, use an electric mixer (or stand mixer) and cream together the butter and sugar for about 2-3 minutes. Add the eggs and almond extract and beat for another 1-2 minutes.
- Add the flour mixture and milk and mix just until combined - don't overmix! Use a large spoon to fold in the cherries and chocolate chips.
- Pour the batter into a well-greased bread pan and bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean (or until internal temp reaches about 200°). Let the bread cool in the pan for about 20-30 minutes and then remove from pan and cool on a wire rack until completely cooled. Drizzle the glaze on top of the cooled bread.
- GLAZE: Pour the half-and-half in a small glass bowl and microwave for about 45 seconds. Add the chocolate chips and stir until smooth and completely melted. Add the powdered sugar and continue to stir until smooth. Add 1-2 Tbsp of hot water and mix well to desired consistency.
SOFT CHOCOLATE CHERRY BREAD
Steps:
- Combine the sugar, cocoa powder, salt, undissolved yeast and 1 1/2 cups of the flour in a large bowl. Melt the butter in a small saucepan over low heat. Add the milk and vanilla and heat until warm (120 to 130 degrees F).
- Add the butter mixture to the dry ingredients. With an electric mixer, mix on medium speed, gradually adding the egg and remaining cup of flour, until smooth and sticky, about 2 minutes. Fold in the chocolate chips and cherries.
- Let the batter rest for 10 minutes. Generously grease a 12-cup muffin pan. Portion the batter into the pan and let it rise until doubled, about 1 hour.
- Preheat the oven to 375 degrees F. Bake the muffins until a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.
CHOCOLATE CHERRY SOURDOUGH BREAD
Similar to Zingermans. Recipe from http://www.thefreshloaf.com/node/1983/chocolate-cherry-sourdough-bread. Cups of flour measured using the scoop method -- don't spoon in! Prep time includes overnight rising.
Provided by ellie3763
Categories Sourdough Breads
Time 15h50m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- The night before, dissolve the starter into the water as best you can. Mix the salt with the flour.
- Dump the flour into the starter slurry and mix it all up together until it's all hydrated. The dough should be very tacky and maybe a little sticky, but not super sticky.
- Cover the bowl with plastic or a plate, and let it sit at room temperature (about 70°F, more or less) for about 12 hours (anywhere from 10-14 should be fine).
- Pour some boiling water over the cherries. If you can't find dried tart cherries, dried cranberries will usually do almost as well. Let the fruit soak for about 15 minutes, drain and then place them on towels or paper towels to dry.
- Mix it up with the chocolate and cherries in a bowl.
- Flour a workspace lightly, and then gently turn the dough out onto the board. With wet hands, lightly pat the dough into a rectangle. Stretch the dough to about twice its length, and then spread 1/4 of the chocolate cherry mixture in the center. Fold one-third of the dough on top, and again, spread 1/4 of the mixture on top. Fold the final third of the dough like a letter, and then turn the dough one-quarter. Follow the same procedure, and then cover the dough. Let it rest for about 15 minutes.
- Now, after letting the dough rest for 15 minutes, gently shape the dough into a boule, and place it in a well-floured banneton.
- Let rise for 3 hours.
- Put my cloche, a dutch oven, oven-safe casserole, baking stone, or baking sheet in the oven and preheated it to 500°F.
- Score bread, bake (covered if possible) for 30 minutes, and then uncovered for about 17-18 minutes (about 48 minutes total). Let cool.
CHOCOLATE CHERRY BREAD
Make and share this Chocolate Cherry Bread recipe from Food.com.
Provided by Dancer
Categories Breads
Time 1h10m
Yield 1 lb. loaf.
Number Of Ingredients 10
Steps:
- Load in machine according to manufacturer's instructions.
- Setting is same as for regular egg breads.
- Fresh cherries will possibly reduce the shelf life of this bread.
Nutrition Facts : Calories 1776.4, Fat 58.9, SaturatedFat 13.1, Cholesterol 234.4, Sodium 1589.8, Carbohydrate 277.2, Fiber 18.7, Sugar 61.8, Protein 46.4
WHITE CHOCOLATE CHERRY BREAD
Tri-State Fair Rodeo winner. Note: Rapid rise should be added directly to your dry ingredients. The yeast strain used grows so rapidly when hydrated, that you'd lose much of the outgassing action in a normal warm water proofing.
Provided by gailanng
Categories Yeast Breads
Time 1h55m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- Add the bread ingredients in the order given (or the recommended order for your bread machine) to the machine pan. Select Dough/Manual cycle. Do not use delay cycles.
- After bread machine turns off, remove dough from machine and place on lightly floured surface; cover. Let rest for 10 minutes. Mix white chocolate baking chips, almonds and sugar in a small bowl. Grease a large baking sheet (or 2 baking sheets). Divide dough in half. Roll each half into a 12 x 9- inch rectangle. Spread 1 tablespoon butter over each rectangle. Sprinkle with half the white chocolate mixture and cut cherries. Press into dough. Roll up dough from long side. Pinch loaf to seal bottom and ends. Place on baking sheet(s). Cover and let rise in warm place about 45 minutes or until double.
- Brush with egg. Bake on center rack of preheated 350°F oven for 25 to 30 minutes or until golden brown. Note: if using 2 baking sheets, switch the position of the sheets half way through baking.
- Transfer loaf to wire rack placed on top of waxed paper. Cool. Mix glaze ingredients until smooth and of desired consistency. Drizzle each loaf with glaze.
- Note: A 10-ounce jar of maraschino cherries contains just enough cherries and juice for this recipe.
Nutrition Facts : Calories 1546.1, Fat 50.3, SaturatedFat 24.6, Cholesterol 163, Sodium 1449.5, Carbohydrate 241.5, Fiber 9, Sugar 81.2, Protein 32.5
CHOCOLATE CHERRY BREAD (BREAD MACHINE)
Make and share this Chocolate Cherry Bread (bread Machine) recipe from Food.com.
Provided by Chris from Kansas
Categories Yeast Breads
Time 4h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients in bread machine pan in order suggested by manufacturer.
- Use regular, rapid or delayed time bake cycle.
CHOCOLATE CHERRY BREAD PUDDING
I am a big fan of never wasting things, so of course when I have old bread around I don't wanna waste it. So I'm always playing around with different bread pudding recipes. You can't go wrong with chocolate and cherries.
Provided by Marc Murphy
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the pudding: Preheat the oven to 350 degrees F.
- In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
- In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
- Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
- Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
- Place ramekins on a baking sheet and bake for 30 minutes.
- For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.
WHOLE-GRAIN CHOCOLATE-CHERRY BREAD TWISTS
The nuttiness of the whole-grain dough in these twists syncs up perfectly with the bittersweet chocolate and the tart cherries. The twists come in at a modest 160 calories each but taste rich, thanks in part to just a little butter brushed over them right when they come out of the oven.
Provided by Food Network Kitchen
Categories side-dish
Time 4h
Yield 12 twists
Number Of Ingredients 15
Steps:
- Bring 2 cups of water to boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Place the grains in a fine-mesh strainer and run under cold water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseed in a spice grinder, just to break them open.
- Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, about 3-5 minutes. (If this doesn't happen, discard and try again with new yeast.)
- Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil to the flour and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, crushed flaxseeds, sunflower seeds, cherries and chocolate. Form into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until doubled in size, about 2 hours.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough out of the bowl and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the tough. Flour your hands periodically to prevent sticking.
- Roll the dough out into a 10-inch square; cut the square in half and then cut each half into 6 crosswise strips about 5 inches long. Brush the strips all over with 1 tablespoon of the butter. Combine the sugar and cinnamon in a small bowl and sprinkle half over the butter. Take the ends of one strip and twist in opposite directions until fully twisted. Transfer to the prepared baking sheet. Repeat with the remaining strips, spaced about 1 inch apart. Cover loosely with plastic wrap or a dish towel and let rest in a warm place until puffed slightly, about 30 minutes.
- Uncover the strips and bake until the bottoms are golden brown, 20 to 25 minutes. Remove them from the oven; brush with the remaining 1 tablespoon of butter and sprinkle with the remaining cinnamon-sugar. Serve warm or at room temperature. Store in an airtight container for up to 1 day.
Nutrition Facts : Calories 160, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 85 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Sugar 5 grams
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.
Provided by Lise in Indiana
Categories Yeast Breads
Time 55m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 14
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.
More about "chocolate cherry bread food"
PAUL'S CHOCOLATE AND CHERRY LOAF RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 5 mins
- Put the flour into a bowl with the salt, olive oil and yeast. Slowly add the water and mix by hand until the dough is pliable.
- Tip the dough out onto a lightly floured surface and knead for 4 – 7 minutes. Add the cherries to the dough, (you may need to add a little more flour if the mix becomes too sloppy), then add the chocolate chips.
- Mix well, adding a little flour if the dough becomes too soft. Put the dough back in the bowl and leave to rest for 1 – 1½ hours until doubled in size.
- Dredge a baking tray with flour. Shape the dough into a 2 strand plait and place on the baking tray. Dust with flour, place in a large plastic bag and leave to prove for 1 hour.
- Preheat the oven to 400F. Bake the bread for 20 minutes. Reduce the oven temperature to 375F and bake for a further 20-25 mins, then transfer to a wire rack to cool.
CHOCOLATE CHERRY QUICKBREAD RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 10Total Time 1 hr 30 minsCategory Side Dish
- Preheat oven to 350° F. Grease 9x5 inch loaf pan. In medium bowl, combine flour, cocoa powder, baking powder, salt and baking soda.
- In medium saucepan, combine cherries and sugar. Using a fork (or potato masher if you have one), crush cherries. Cook over medium heat, stirring occasionally for 15 minutes. Transfer to separate bowl and let cool. Add sour cream and eggs. Combine with the flour mixture.
- Fold chopped cherries into batter. Gradually stir in butter. Pour into the load pan. Bake until a toothpick inserted in center comes out clean, about 50-60 minutes. Let cool in pan for 15 minutes, then remove to rack to cool completely.
CHERRY CHOCOLATE CHUNK BREAD - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
4.2/5 Estimated Reading Time 4 mins
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with a light coating of cooking spray. Cut a piece of parchment paper or wax paper to fit the bottom and up two sides of the pan. Place the paper in the pan and press to coat with the spray. Turn the paper over and return to the pan with the sprayed side up; set aside.
- In a smaller bowl, combine the buttermilk with the baking soda. Add the egg, canola oil, and vanilla and stir until combined.
- Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. Fold in the cherries and chocolate chunks, being careful not to over mix.
STOUT CHOCOLATE-CHERRY BREAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 156 per servingServings 20
- Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight.
- Add 2 cups flour, 1 tablespoon granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
CHERRY CHOCOLATE BREAD RECIPE - WONKYWONDERFUL
From wonkywonderful.com
Reviews 5Estimated Reading Time 2 minsCategory DessertsTotal Time 50 mins
CHOCOLATE-CHERRY BRIOCHE - KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (13)Total Time 6 hrs 15 minsServings 1
- In a stand mixer or in a bread machine, mix together all of the ingredients to form a smooth, shiny dough.
- If you use a stand mixer, this dough takes longer than most to develop, so be prepared to let it knead for up to 15 minutes.
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