Who knew - Black Forest--Chocolate Cherry Bread

by Lady Lee 8 Replies latest jw friends

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  Lady Lee

  I was doubtful about this but decided to give it a try - if good enough I would make some for xmas gifts

  Made in a bread machine

  Black Forest-Chocolate Cherry Bread

  • 3/4 c dried cherries
  • 1/4 c Kirsch or rum

  Soak cherries in the rum while you work on the dough

  • 1 c water
  • 1/2 c unsweetened cocoa powder
  • 3 tbsp unsalted butter
  • 1/2 c sugar
  • 1 1/2 tsp salt
  • 1 egg
  • 2 3/4 c bread flour
  • 2 1/2 tsp active dry yeast

  Bring the water to a boil in a small saucepan. Add the cocoa powder and stir until completely dissolved. Let cool to room temperature.

  Add remaining ingredients except the soaking cherries in the order suggested by your machine's order. (I have odered mine the way they go in my machine). Process on the basic bread cycle.

  At the beeper (or at the end of th efirst kneading) add the cherries and all the liquid.

  When you remove the bread brush the 2 tbsp of rum or kirsch over the top of the loaf. Serve warm or cooled.

  <----- off to get another slice

  Recipe from The Best Bread Machine Cookbook Ever by Madge Rosenberg
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  Angry_Kangaroo

  That sounds yummy. I need to get a bread machine, everytime I try to make bread it doesn't turn out right.

  The smell of baking bread is heavenly.
• 

  Sunspot

  How can anyone RESIST looking at a topic with THAT title!

  And it sounds dreamy, Lee!

  hugs,

  Annie
• 

  Lady Lee

  It is soooo yummy I am not a big bread eater. This so awesome - three slices so far and if I keep this up there won't be much left over by morning

  I love my bread machine - best kitchen appliance I have ever bought.

  A_K

  A bread machine = little effort and great results.

  This bread took me a little more time to put the ingredients in the baking pan. The original recipe had the ingredients in a different order so I had to keep checking to make sure I had what I needed in the right order.

  Regular white bread take 5 minutes to put together and as long as I don't forget something I get perfect results
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  Scully

  I love my bread machine. It's funny, but I still prefer to mix the dough on the manual setting and put it in the oven in actual loaf pans to bake. I hate when the kneading arm gets all stuck in my nice fresh loaf of bread - and I can start on another batch of something else while the first batch is baking in the oven.

  It gets a weekly workout when I make whole wheat pizza dough on Friday nights. I don't use it for much else, really, but I am going to try that recipe Lee. It sounds delicious.
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  Sunspot

  I just found a place that sells bags of Rye flour....I have been hunting for months and had given up on finding any. I have not yet made any bread with it...I have been up to my eyebrows with apples and pies and applesauce and....etc etc

  hugs

  Annie
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  tula

  Lady Lee, I don't have a bread machine. What would you do to convert this recipe to the old fashioned way? Are there any changes necessary? Also, I have never been able to find an answer to this..... what is the difference between using "fast rise" active yeast and the regular active yeast? Will it work in any recipe calling for yeast? Thanks.
• 

  Lady Lee

  It's been over 30 years since I made a regular loaf of breasd the old fashioned way. I have no idea how it could be converted

  Try a search on the internet to see what comes up
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  Hortensia

  "fast rise" yeast is just what it says - it takes less time to rise. Regular yeast, in the usual sort of recipe, can take an hour or so for each rise, so fast rise yeast can be convenient. A different method which is also quite convenient is to use only about a teaspoon of yeast, oil the dough when it is kneaded, cover tightly and let it rise overnight in the refrigerator. In the morning, shape it, put in the pan you are planning to use, cover again, and put it back in the fridge. When it is about double in size, put in the oven and bake at the usual temperature, but a little longer, until the interior is 190 to 195 degrees F.