Recipe: Chocolate-Cherry Bread (yeast bread using dried cherries)

CHOCOLATE-CHERRY BREAD



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

1/4 cup warm water (105-115 degrees F)
1 package active dry yeast
3 teaspoons granulated sugar, divided use
About 3 1/2 cups all-purpose flour, divided use
1/3 cup unsweetened Dutch-process cocoa powder
1/3 cup packed brown sugar
1 3/4 teaspoons salt
1 cup freshly brewed coffee, cooled until warm (105-115 degrees F)
4 tablespoons butter or margarine, softened
1 large egg, separated
3/4 cup dried tart cherries
3 squares (1 ounce each) bittersweet chocolate, coarsely chopped
1 teaspoon water

In cup, combine 1/4 cup 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 powder, 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 the 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.

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 1 teaspoon 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 20 minutes. Transfer to wire racks to cool.

Makes 2 loaves, 12 slices each
Source: Chocolate! Good Housekeeping Favorite Recipes by From the Editors of Good Housekeeping