Chocolate Cherry Bread
Submitted by Mrs Cindy on September 26, 2011 at 12:50 pm

DESCRIPTION
A delightful chocolatey bread studded with cherries

SUMMARY
Yield 1 Loaf File under cherry, chocolate, chocolate chips, yeast bread

INGREDIENTS
1 1/4 C hot water
2 T Butter
1 tsp chocolate extract (optional)
1 tsp salt
1/4 C sugar
2 3/4 C bread flour
1/4 C cocao powder
2 1/2 tsp instant yeast
1/2 C dried cherries
1/4 C chocolate chips (optional)

INSTRUCTIONS
Soak dried cherries in 1 1/4 cup hot water for 20-30 minutes. Drain water into measuring cup and add enough water to reach 1 1/4 cups of water. Set cherries aside to use later.

Set bread machine to the dough cycle. Put all ingredients in the bucket of your bread machine in the order recommended by your manufacturer. Press start. At the beep to 'add ingredients', add the cherries and chocolate chips (if using). Allow cycle to complete. When finished, remove from machine and pan bread as desired. Allow for second rise and bake at 375 degrees F for 30-35 minutes, or until internal temperature reaches 195 degrees F.

comments
Submitted by Mrs Cindy on Fri, 2011-09-30 09:03.
I've made this bread several times now and have had two very distinct reactions to the chocolate chips. I happen to like chocolate, so the addition of the chips just seemed natural to me. However, I have had several of my taste testers tell me the addition of the chips was too much chocolate. They felt the chocolate in the bread was enough and stood just fine on it's own.
The chocolate in a yeasted bread is nothing like eating chocolate cake. It's very mild, but pairs well with the cherries. However, do not expect this to taste like chocolate dipped cherries. The chocolate I used was the Ghiradelli 60% Bittersweet Cocao. This may have been perfect for my taste, but my tasters may have felt it wasn't sweet enough for their taste. I'm sure the taste would be different if you used Nestles semi-sweet chips.
All I'm saying here is this: Go by your own personal preferences. If you are a confirmed Choco-holic, add as much chocolate as your little heart desires! I will be right there with you every chocolate step of the way. If you are looking for a more subtle chocolate experience, then by all means, leave the extra chocolate in the pantry! Whichever you choose, enjoy the bread!
~Cindy
Submitted by Mrs Cindy on Fri, 2011-09-30 16:05.
I made this loaf with KAF Double Dutch Cocoa instead of the Hershey's cocoa. Much, much better. The Double Dutch Cocoa gave it more depth of flavor and the color was richer and darker. All in all a much better loaf.
~C
Submitted by --jej on Thu, 2011-10-27 06:17.
Cindy, I always use a Premium Cocoa made by SACO. It is a blend of Dutched cocoa with regular cocoa, and gives a lovely flavor. I am eager to make this recipe, but will omit the c. chips on the advice of your testers. ;)))
(This is the same SACO company that puts out the dried buttermilk, which I also keep on hand in the fridge and use frequently. Go SACO!)
Submitted by GinaG on Sat, 2012-03-31 19:17.
H
Submitted by dachshundlady on Wed, 2015-11-11 07:02.
I'm just bringing this thread to the top again. Swirth reminded me about it and I do want to try it with lots of dried cherries! It's bread season again here in the Finger Lakes of NY State. Chilly and drizzly. Maybe some soup too . . .