Chocolate Cherry Bread Bread Machine Recipes

CHOCOLATE CHERRY BREAD

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.

CHOCOLATE CHERRY BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine pan in order suggested by manufacturer.
• Use regular, rapid or delayed time bake cycle.

CHOCOLATE CHERRY SOURDOUGH BREAD

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.