Chocolate and Sour Cherry Bread
This crusty Chocolate and Sour Cherry Bread is perfect to serve with a selection of soft cheeses or can be enjoyed on its own.
*drum roll* please! My second ever attempt at baking bread and I have to say I am pretty pleased! Even more so because the bread is chocolate flavoured and dotted with a mixture of dark chocolate chips and, my favourite, dried sour cherries.
But since the loaf is neither really sweet nor savoury, it poses a question: what do you eat it with?
Well, I’ve tried it with a little butter and honey – it worked well, made myself a cheddar cheese sandwich – a little different but was delicious too, and that’s when I got the best serving idea of all! Cheeseboard. It is extremely versatile and goes well with most cheeses: cheddars, cream cheese, goat’s cheese and blue vein. They all tasted fantastic combined with the light flavour of chocolate and the tartness of cherries.
- 4 cups plain flour, sifted
- ¼ cup caster sugar
- 3 tbsp unsweetened cocoa, sifted
- ¾ cup dried sour cherries
- ¼ cup real dark chocolate chips
- 300ml light (2%) milk, at room temperature
- 2 (7g) sachets of dried yeast
- 2 eggs, at room temperature, lightly beaten
- 1 egg yolk, lightly beaten
- In a large mixing bowl, combine flour, caster sugar, cocoa, dried cherries and chocolate chips.
- Place milk in a large jug. Add yeast and eggs to the milk and whisk together.
- Make a well in the centre of the dry ingredients and pour in the milk egg and yeast mixture.
- Mix with a wooden spoon to form a soft dough, the knead for a few minutes using your hands.
- The dough should becomes smooth and elastic.
- Place dough in a lightly oiled bowl, cover with plastic film and set aside in a warm place for 1 hour or until doubled in size.
- Line a tray with baking paper.
- Punch down dough and knead until smooth.
- Roll out the dough into a 50cm log and arrange into a ring on your baking sheet, press the ends together to join.
- Set aside for another 1 hour to prove.
- Brush egg yolk all over the bread.
- Bake for 25 minutes, until golden brown and bread sounds hollow when tapped.