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
- 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
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.
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