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1. Chocolate-Cherry Bread

2. Almond Lattice Brownies

3. Rocky Road Ice Cream Cake with Fudge Sauce

Book Description

Calling all chocoholics! With 150 recipes for cakes, cookies, cupcakes, pies, tarts, breads, beverages, and frostings, Good Housekeeping has created the chocolate lover's dream collection. Who better than the chefs in Good Housekeeping's kitchens to satisfy even the most insatiable chocolate craving? Just looking at the delectable color photographs and scanning the recipe names of these 150 triple-tested sweet sensations will make the mouth water.

... (more)

Chocolate! Good Housekeeping Favorite Recipes

Authors: The Editors of Good Housekeeping

Date: March 2005

ISBN: 1588164403

Publisher: Hearst

Hardcover

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A not-too-sweet bread studded with bits of bittersweet chocolate and (tried tart cherries. We use Dutch-process cocoa instead of the more usual natural cocoa to give the bread a richer brown color.

Prep: 20 minutes plus rising
Bake: 20 minutes
Makes 2 loaves, 12 slices each

• 1/4 cup warm water (105 to 115 degrees F)

• 1 package active dry yeast

• 3 teaspoons granulated sugar

• about 3 1/2 cups all-purpose flour

• 1/3 cup unsweetened Dutch-process cocoa

• 1/3 cup packed brown sugar

• 1 3/4 teaspoons salt

• 1 cup freshly brewed coffee, cooled until warm (105 to 115 degrees F)

• 4 tablespoons butter or margarine,softened

• 1 large egg, separated

• 3/4 cup dried tart cherries

• 3 squares (3 ounces) bittersweet chocolate, coarsely chopped

• 1 teaspoon water

1. In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes.

2. Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt.

3. 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.

4. 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.

5. 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.

6. Punch down dough.Turn dough onto lightly floured surface and cut in half; cover dough and let rest 15 minutes for easier shaping.

7. 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.

8. Preheat oven to 400 degrees F.

9. 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.

10. Bake until loaves are crusty, about 20 minutes. Transfer to wire racks to cool.

Each slice: About 137 calories; 3g protein, 24g carbohydrate, 4g total fat (2g saturated), 14mg cholesterol, 202mg sodium.

More From This Book:

1. Chocolate-Cherry Bread

2. Almond Lattice Brownies

3. Rocky Road Ice Cream Cake with Fudge Sauce

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