And bread can be eaten for breakfast. With a smidgen of cherry preserve or melted butter. And a side of fresh fruit to go with your morning coffee.
And bread can even be eaten for lunch. It can be smeared with a dollop of no-oil almond butter and topped with fresh raspberries, then grilled into a panini. Bread, raspberries and almond butter made with no oil? Yes. This sounds like a healthy lunch!
And bread can even be eaten as a midnight snack with a healthy banana for that potassium boost needed to fall asleep.
Yep. This is definitely bread. And now I am inspired to make some type of brownie with fresh cherry mixed inside.
Yield: 1 delicious Loaf
Time: About 3.5 - 4 hours
- 3/4 cup milk, heated just until tepid
- 1 envelope active dry yeast
- 6 tbsp sugar
- 4 tbsp butter
- 3 ounces bittersweet or semisweet chocolate, coarsely chopped
- 1 1/2 tsp instant coffee or espresso powder (optional)
- 1 large egg
- 1/2 tsp vanilla
- 3/4 tsp sea salt
- 2 cups bread flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup chocolate (either chips or coarsely chopped chocolate; I used ghiradelli dark cacoa chips)
- 1/2 cup toasted pecans, walnuts, almonds, or hazelnuts, coarsely chopped (optional)
- In a bowl of a stand mixer, or a large bowl, sprinkle the yeast over the milk. Add 1 tbsp of sugar, then set aside in a warm place for 10-15 minutes, until bubbles form on the surface.
- While the yeast is activating, in a small saucepan, melt the butter and 3 ounces of chocolate over a pan of barely simmering water. Stir occasionally, until the chocolate and melted and the mixture is smooth. Remove from heat.
- Once the yeast mixture is frothy, mix in the remaining 5 tbsp of sugar, instant coffee (if using), the egg, vanilla, and sea salt.
- Stir in half of the flour and cocoa powder, then the melted butter and chocolate, then the remaining flour mixture, stirring until well-incorporated. If using a stand mixer, attach the dough hook and beat for 5 minutes, until smooth. If making by hand, mix vigorously with a flexible spatula for the same amount of time. The dough will seem quite moist, resembling sticky brownie batter when ready.
- Cover the bowl and let rise in a warm place for 2 hours.
- Butter a 9-inch loaf pan.
- Stir in the chopped chocolate and nuts, if using. Then use a spatula to fold the dough over on itself in the bowl for about 30 seconds, then transfer it to a buttered pan, pressing a bit to spread it to the corners. Let rise in a warm place for one hour.
- Ten minutes before you're ready to bake the bread, preheat the oven to 350 degrees F.
- Bake the bread for 35-40 minutes, until it feels done and sounds hollow when you tap it. You can stick an instant-read thermometer in the bottom if you're unsure; the bread is done when the temperature reads 180 degrees F.
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