red sauce with cheese soup with pasta and parmesan. Fresh parsley is a good garnish.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 55 mins |
| Servings: | 16 |
| Yield: | 2 loaves |
Ingredients
- 1 cup lukewarm milk
- 1 (.25 ounce) package active dry yeast
- 1 large egg
- 2 tablespoons butter, softened
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 3 cups bread flour, or more as needed
- ¾ cup chocolate chips
- ¾ cup dried cherries
Instructions
- 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.
- If you have a bread machine, follow its instructions for the manual setting.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 169 mg |
| Sugars | 12 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Is this recipe missing cocoa powder? The color of the loaf is inconsistent with the photo.
Not at all like the photo. White sweet bread. Not aa expected. Would Not recommend. Was trying to find recipe like one from Whole Foods.
I agree, it is much easier to make in a stand mixer. I roughly mix with a spatula, then finish off with the dough hook, never using a regular beater blade. A full recipe makes a single 9×5″ loaf pan, risen about an inch over the top. Cook 45-60 minutes to an internal temperature of >195F. Check after 30 minutes to see if the top is browned enough to need tenting with aluminum foil. A nice alternate filling would be chocolate chips (about 140 grams or 3/4 cup), dried apricot (~120 gr) and crystalized ginger (~80gr) diced to about 1cm cubes or strips. The fruit and/or chocolate can be added midway through or after the first rise, sprinkled on the dough as you do envelope folds on it, though it may need to rest a bit after a few folds. This allows you to make a double batch with different fillings using minimal extra dishes. The second rise may need a bit more time because of this extra handling.
Made this today and it was sooo good! Will definitely keep this on a regular rotation. Only change was I added a handful of chopped walnuts. Highly recommend!
11.23.18 This was just so darn easy to make today using the KA stand mixer. As with most homemade bread, all you need is time. I used the beater blade and then when it came time to knead, put the dough hook in and let it go for about 10 minutes. Initially, I thought this bread was going to be dense, but the texture turned out just about right. You get a nice bite of chocolate from the chips (wouldn’t recommend using the mini chips). I think in the future, I’ll add more cherries, since the chocolate overpowered the cherries just a bit. Made no changes in ingredients or amounts, and ended up with two loaves measuring about 7” diameter. Nothing not to like here, good stuff!