Soft Chocolate Cherry Bread 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 QUICK BREAD

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.

WHOLE-GRAIN CHOCOLATE-CHERRY BREAD TWISTS

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.

CHOCOLATE CHERRY BREAD

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.