Chocolate Cherry Bread

 Chocolate Cherry Bread

One day while shopping in Wegmans, there was this aroma that just permeated the entire store.  The most heavenly smell that God could have ever created and people were actually asking where it was coming from. So I followed my nose and it led me to the bakery where I stood in awe as they were putting out these dark brown rounds of bread.  I hurried over and grabbed a loaf and looked at it carefully.  

It was still warm and steam was gathering around the inside of the clear plastic bag they had wrapped it in.  The smell was stronger than ever….what was that?  That’s when someone tapped me on the shoulder and asked if I would like to try a sample of their Chocolate Cherry Bread.  Life has never been the same since!   Oh My Goodness….the combination of chocolate and bread.  Is that even legal?  Well it seems that Wegman’s only makes it and sells it once a year….at Valentine’s Day.   So one day I set out to make my own.  Nothing to it!  Now I make it whenever I want.  And I freeze it to give as gifts! 

Chocolate Cherry Bread

3 ounces of dried cherries

2 cups bread flour 

1 1/2 teaspoon instant yeast 
1/3 cup sugar 
1/3 cup cocoa 

1/2 teaspoon salt
2 ounces semisweet chocolate chips, melted 

1 cup less 2 tablespoons warm water
2 ounces chocolate chunks 

Cut the cherries in half and put them in a bowl.  Pour very hot water over them to allow them to hydrate. Set aside.  When cherries have plumped up nicely, lay them between two paper towels and pat them dry thoroughly.

In a large mixing bowl, whisk together the flour, yeast, sugar, cocoa and salt.  In another bowl mix the melted chocolate chips and the water and add to the dry ingredients. Mix until the dough comes together to form a ball. With your hands knead the dough several times until it forms a smooth ball. If using a mixer knead it for at least 4 minutes.  Add the chocolate chunks and the cherries to the dough and fold in well.

Remove the dough from the bowl and knead it several times by hand to bring it together.  Grease a large bowl and place the dough in the center and cover with plastic wrap and set in a warm place to rise.  It should take the dough at least 2 ½ half to 3 hours to double in size.  I usually put my dough in my oven with a pan of hot steaming water on the shelf next to it and close the door. Then I take it out after 30 minutes. That gives me a jump start on rising.  Or I let it rise in my laundry room if the dryer has been running. Any warm place will do.

Once the bread has risen, uncover it and punch the dough down and shape into a round ball.  Line a large baking pan with parchment paper.  Lay the dough onto the baking pan and then place another baking pan under it.  It has a long baking time and putting another pan under it will keep it from burning or getting too done.  Set baking pan with dough aside and allow it to rise until double in size again for about 90 minutes.

Preheat the oven to 375 degrees and bake for 35 to 40 minutes until dark chocolaty brown.  Remove from oven and cool before eating. Chocolate and cherries will be hot.

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