Chocolate Cherry Bread
This dense yeasted bread has a chocolate-molasses dough that's studded with chocolate chips and dried sweet cherries. It's delicious when toasted and served warm!
Servings: 6 people
Calories: 720kcal
Ingredients
- 1 package Rapid Rise Yeast
- 1 cup warm water (between 100 and 110 degrees Fahrenheit)
- 4 tablespoons butter, softened
- 1/4 cup molasses
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2/3 cup semisweet chocolate chips
- 1/2 cup dried sweet cherries
- 2 1/2 - 3 1/2 cups all-purpose flour
Instructions
- Add all ingredients (starting with just 2 ½ cups flour) to a food processor and process until they begin to come together to form a sticky dough. Add additional flour, ¼ cup at a time (processing in between,) until you are just able to pull out the dough without it sticking all over your hands. (It’s okay if the dough is still a little sticky. You don’t want to add too much flour or the dough will be tough.)
- Turn the dough out of the food processor and into a medium mixing bowl coated with cooking spray. Cover and let rise in a warm place free from drafts for 30 minutes to 1 hour, or until dough has doubled in size.
- Take dough out of bowl and knead a bit, either just between your hands or on a lightly floured surface, before placing dough in a greased 8-inch round cake pan. Let rise, uncovered, in a warm place for another hour.
- Towards the end of the second rise, preheat the oven to 375 degrees Fahrenheit. When dough is finished rising, bake at 375 degrees for 40 minutes, or until bread sounds a bit hollow when you tap on the top. Let cool in the pan for 15 minutes, then turn out on to a cooling rack to cool completely.
Nutrition
Calories: 720kcal | Carbohydrates: 126g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 21mg | Sodium: 273mg | Potassium: 502mg | Fiber: 7g | Sugar: 23g | Vitamin A: 602IU | Calcium: 74mg | Iron: 8mg