* Exported from MasterCook *
Bread, Chocolate Swirl Bread with Cherries
Recipe By :RED STAR Yeast Co
Serving Size : 14 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Chocolate/Cocoa Fruit
Low Fat Posted
Side Dish Stand Mixer
Amount Measure Ingredient -- Preparation Method
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For the dough:
3 cups bread flour -- divided
1/4 cup granulated sugar
1 tsp salt
2 1/4 tsp RED STAR Platinum Superior Baking Yeast --
(1/4oz, 7g) Note
1 cup whole milk -- warmed to 110-115F
1/4 cup unsalted butter -- melted and cooled slightly
1 1/3 cup dried cherries -- roughly chopped
For the filling:
2 ounces bittersweet chocolate -- coarsely chopped
2 Tbsp unsalted butter
2 Tbsp confectioners' sugar
1/2 Tbsp unsweetened cocoa powder
Chocolate Swirl Bread with Cherries is a tender yeast bread dotted
with cherries that's braided with swirls of melty chocolate and baked
to golden perfection!
Note: Red Star Platinum Superior Baking Yeast contains dough enhancer.
Make the bread by adding 2 and 1/2 cups of the flour, sugar, salt,
and yeast in the bowl of an electric stand mixer fitted with the
dough hook attachment. Use a wire whisk to whisk until well combined.
Add the warm milk and melted butter. Beat on low speed until the
dough begins to come together.
With the mixer running on low speed, gradually add the remaining
flour. Turn the speed up to medium and continue mixing until a soft
dough forms, about 1 minute.
Increase speed to medium-high and beat until the dough pulls away
from the sides of the bowl, about 6 minutes. The dough should be soft
and no longer sticky to the touch.
Add the cherries and beat on low speed until they are well mixed in.
Turn it out onto a lightly floured surface and shape it into a ball.
Place the dough into a lightly greased bowl, turning once to grease
the top. Cover the bowl with plastic wrap and place it in a warm
environment to rise for 1 hour or until doubled in size. Meanwhile,
prepare the filling.
Make the filling by adding the chocolate and butter to a small
heatproof bowl set over a pot of barely simmering water. Stir
continuously until fully melted and smooth.
Remove from heat then stir in the confectioners' sugar and cocoa
powder until fully incorporated. Set aside to cool until it's no
longer runny but still soft enough to spread.
Shape the bread:
Generously grease a 9x5" loaf pan with butter or nonstick spray. Set aside.
Gently punch the dough down and turn it out onto a lightly floured
surface. Roll the dough out into an 8x13" rectangle. Spread the
chocolate filling evenly over the surface, leaving a 1/2 border uncovered.
Starting with the longer side, roll the dough tightly into a. Place
the log on its seam. Using a sharp knife, cut the log in half lengthwise.
With the cut-sides facing up, braid the halves over each other to
create a large twist. Pinch the ends together. Carefully transfer the
braid into the prepared loaf pan and tuck the ends underneath to fit.
Cover lightly with plastic wrap and place it in a warm environment to
rise for 1 hour or until doubled in size.
Preheat the oven to 350F.
Bake for 25 to 30 minutes or until bread is golden brown on top.
Remove from the oven. Cool in the pan on a wire rack for 10 minutes.
Transfer to a wire rack to cool completely.
Notes: A stand mixer makes the process so much easier but if you
don't have one, simply mix the dough in a large bowl with a wooden
spoon then knead by hand.
Make ahead tip: The bread will keep for about 2 days wrapped tightly
in plastic wrap and stored and room temperature or for up to 1 week
stored in the refrigerator.
The bread will also keep for well up to 3 months stored in the
freezer. Thaw overnight in the refrigerator then bring to room
temperature before serving.
Question: Can this Chocolate Swirl bread be made using Nutella as the filling?
Response: Yes, you can use Nutella or play with other fillings.
S(Internet address):
https://redstaryeast.com/recipes/chocolate-swirl-bread-with-cherries/
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 246 Calories; 8g Fat (30.0%
calories from fat); 5g Protein; 39g Carbohydrate; 2g Dietary Fiber;
16mg Cholesterol; 165mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 0506