Best Whole Grain Chocolate Cherry Bread Twists Recipes

CHOCOLATE CHERRY QUICK BREAD

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line it with parchment paper.
• Combine the dried cherries with the 1 teaspoon cocoa powder in a small bowl. Toss to evenly coat and set aside.
• Microwave the cherry juice in a microwave-safe measuring cup until steaming, about 1 minute. Transfer to a medium bowl, add the 1/2 cup cocoa and whisk until smooth. Set aside while you prepare the dry ingredients.
• Put the flour, sugar, baking powder and salt in another medium bowl and whisk well to combine.
• Add the oil, egg, egg white and vanilla to the warm cocoa mixture then whisk to combine. Pour into the dry ingredients and stir until incorporated. Pour about 1/3 of the batter into the prepared pan. Stir the cocoa-coated cherries into the remaining batter, then pour that batter into the pan. Sprinkle the chocolate chips on top.
• Place the loaf pan on a baking sheet and bake on the center rack until a toothpick comes out with a few moist crumbs, 60 to 64 minutes. Let cool in the pan for 15 minutes then remove the quick bread to a wire rack to cool completely before slicing with a serrated knife (this will cut through the cherries easily and yield a clean slice).
• Serve or wrap the cooled loaf in plastic wrap or foil and store on the counter for up to 3 days.

CHEESE TWISTS

Steps:

• Roll out thawed dough into a thin rectangle--about 10 by 12. Combine cheese and spices in a small bowl. Brush dough with melted butter and sprinkle with cheese mixture. Cut rectangle into 12 (1-inch) strips. Twist strips and press ends onto greased baking sheet. Bake at 375 for 12 to 15 minutes or until golden.

SOFT CHOCOLATE CHERRY BREAD

Steps:

• Combine the sugar, cocoa powder, salt, undissolved yeast and 1 1/2 cups of the flour in a large bowl. Melt the butter in a small saucepan over low heat. Add the milk and vanilla and heat until warm (120 to 130 degrees F).
• Add the butter mixture to the dry ingredients. With an electric mixer, mix on medium speed, gradually adding the egg and remaining cup of flour, until smooth and sticky, about 2 minutes. Fold in the chocolate chips and cherries.
• Let the batter rest for 10 minutes. Generously grease a 12-cup muffin pan. Portion the batter into the pan and let it rise until doubled, about 1 hour.
• Preheat the oven to 375 degrees F. Bake the muffins until a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.

RYE CHOCOLATE CHERRY SOURDOUGH

Steps:

• Mix all of the ingredients together in a large bowl. I suggest using a dough whisk or stiff spatula as rye is very sticky for hand mixing. Note the time if you want to track the length of the bulk fermentation.
• Optional Stretch and Folds: Cover and let the dough rest for 20-30 minutes. Stretch and fold the dough, cover and let it rest another 20-30 minutes. Stretch and fold the dough a second time.
• Cover and set it aside for several hours to continue fermenting. For my dough, in winter room temperatures (~68F), this was 9 hours from the initial mixing.
• Scrape the dough out onto a lightly floured counter. Gently press it into a thick rectangle. Fold it in thirds like a letter, and then thirds the other way, to make a tall square, seam-side down. Brush off excess flour as you go. Cover and let the preshaped dough rest for 20-30 minutes.
• Without flipping the dough, shape a boule by tucking the sides of the square under and scooting the dough in circles.
• Place the dough into a floured or lined basket, seam-side up. The seams should be closed from all the time they have spent pressing down on the counter. If not, you can wet your fingertips and seal any wide cracks or overly floured areas.
• Cover and proof 1-3 hours, depending on room temperature. My dough proofed 2 hours.
• Thirty minutes before the end of the proofing stage, begin preheating your oven with the baking vessel inside.
• If you plan to try a complicated score, prep a cutting board with a piece of parchment paper on it. At the end of proofing, cover your basket with the paper and cutting board, and flip the dough out onto the paper. Brush off excess flour and score with a lame or razor.
• Remove the hot baking vessel from the oven and lift the dough into it. Cover and return it to the oven.
• Bake at:
• 500 F for 20 minutes covered
• 450 F for 10 minutes covered
• 450 F for 10-20 minutes uncovered
• Internal temperature should be about 205 F.
• This bread is quite a treat when still warm, and possibly worth the melted chocolate mess. However, you may want to let it cool for several hours, as you can always toast the chocolate back to a melted state.

CHOCOLATE CHERRY BREAD

Steps:

• 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.