Chocolate Bread with Dried Sour Cherries
There’s nothing cozier than the smell of bread baking in the oven—especially if that bread contains DAGOBA Chocolate.
- 1/4 cup warm water
- 1/4 ounce active dry yeast
- 1 tablespoon granulated sugar
- 1 cup strong brewed coffee, cooled
- 1/4 cup unsalted butter
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/2 cup DAGOBA Cacao Powder
- 1/2 cup dark brown sugar
- 1 1/2 teaspoons salt
- 1/3 cup DAGOBA CHOCODROPS Premium Chocolate Drops
- 1/2 cup dried sour cherries, chopped
- 1/4 cup chopped toasted pecans, hazelnuts or almonds
- Stir together the water, yeast, and 1 teaspoon granulated sugar in a small bowl. Let stand for about 5 minutes, until foamy.
Whisk together the coffee, butter and egg yolk in a medium bowl.
Whisk together 3 cups flour, DAGOBA Cacao Powder, brown sugar and salt in a large bowl. Stir the yeast mixture into the butter mixture. Stir into the flour mixture with a wooden spoon. Knead several times in the bowl until the dough comes together.
Turn the dough out on a lightly floured surface and knead for about 10 minutes, until smooth and elastic, working in just enough of the remaining 1/2 cup flour to keep the dough from sticking. Knead in the chocolate, cherries and nuts.
Shape the dough into a ball, then place in a large oiled bowl, turning the dough to coat with oil. Cover with a kitchen towel and let rise in a warm place (80° to 85°F) for about 1 1/2 hours, until doubled in volume.
Punch down the dough. Turn out onto a lightly floured surface and divide the dough evenly in half. Cover the dough and let rest for 15 minutes, for easier shaping.
Shape each piece into a 4 1/2 to 5-inch round. Tuck the sides of the rounds under to meet in the center. Rotate and repeat to form a taut ball. Place the balls about 3 inches apart on opposite corners of a large ungreased baking sheet. Cover and let rise in a warm place for about 1 hour, until doubled in size.
Preheat the oven to 400°F. Beat the reserved egg white and 1 teaspoon water with a fork in a small bowl just until frothy. Brush the tops of the loaves with the egg white mixture and sprinkle with the remaining 2 teaspoons sugar. Cut a shallow X in the top of each loaf with a serrated knife. Bake about 20 minutes, until the loaves are crusty. Transfer to a wire rack to cool completely.