Chocolate Cherry Nut Yeast Bread

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Ethnicity
American  
Base Type
Grain  
Course
Breakfast  
Preparation Time
30-60 Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
Makes 2 loaves, can substitute dried cranberries for cherries and mini chocolate chips for dark chocolate chips.  
Source
 
Source Description
 
Last Modified
2010-04-28  
User
Joyce McGuire



Ingredients
                
1 1/4 c
flour, whole wheat

3 c
or more flour, all purpose

2 T
sugar

2 t
active dry yeast

1/2 t
salt

1/4 t
baking soda

3/4 c
warm water

3/4 c
milk

1/2 c
dark chocolate chips

1/4 c
chopped coarsely dried cherries

1/2 c
chopped walnuts

2 T
butter, unsalted

1 ea
egg

33/100 c
cocoa powder (optional)


Directions
Scald milk.  Add water and butter, cool to lukewarm.  In large bowl combine whole wheat flour, sugar, yeast, salt and baking soda. (For extra chocolaty bread add cocoa now) Pour in cooled milk mixture and beat until smooth.

Stir in 2 cups flour and beat well. Add enough extra flour to make stiff dough and add chocolate chips, cherries and nuts. Pour onto floured surface and knead until smooth and elastic.  

Place in greased bowl and turn once to grease top.  Cover and let rise until doubled, about an hour.

Punch dough down, divide in half and shape into two loaves.  Place in greased 8 x 4 inch loaf pans.  Cover and let rise until doubled, about an hour.

Bake at 375 degrees F for 25 to 30 minutes or until browned (and bread sounds hollow when tapped on bottom)  Remove from pans to cool on wire rack.