CHOCOLATE-CHERRY SOURDOUGH BREAD
This recipe for sourdough bread comes from Francisco Migoya and Nathan Myhrvold, who wrote "Modernist Bread" (The Cooking Lab, 2017). It requires an active sourdough starter and plenty of time (about 20 hours) to allow the dough to develop and proof, though very little of that time is hands-on. Rich with tart dried cherries and dark chocolate chips, and gently bitter from the coffee and cocoa powder, the complex, tangy bread is somewhere between sweet and savory, ideal as is or spread with a little salted butter. Since the dough is dark to begin with, use a thermometer to test if it's done, and make sure you allow it to cool completely before slicing it open.
Provided by Tejal Rao
Categories breads, project, side dish
Time 21h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a wide mixing bowl, whisk together the yeast and water and allow the yeast to bloom, about 1 minute. Whisk the sourdough starter into the mixture until dissolved, then add the flour, cocoa powder and coffee. Use a dough scraper to stir the ingredients into a shaggy mass. Cover with plastic wrap and set aside for 20 minutes, then add the salt, incorporating it well. Transfer to a lightly oiled plastic container and cover with plastic wrap; it will be sticky.
- Rest dough for 30 minutes, then lightly oil hands to fold: Pull one edge of the dough up and press it down into the center of the ball; repeat with the 3 other edges of the dough, then cover dough. In 30 minutes, repeat the folding, this time incorporating the chocolate chips and cherries. Repeat the folding every half-hour, for a total of 6 folds. Check for gluten development: Pinch a piece of dough between your fingers and stretch it. It should stretch out to a thin, transparent membrane before tearing. If not, repeat folding and check again.
- Turn the bread out onto a lightly floured surface and use hands to gently tuck the edges up toward the center of the dough, then flip the dough over so it's seam-side down, and gently round with your hands. Cover with plastic wrap and rest dough for 20 minutes, then tuck edges down toward the seam, to shape dough into a tighter ball. Cover with plastic wrap and rest for 10 minutes. Transfer to a flour-dusted wicker breadbasket, seam side up, pinching the seam shut if necessary. Wrap basket with plastic wrap, or slide the basket into a clean plastic bag, closing it. Proof at about 55 degrees, or in the refrigerator, for 14 to 16 hours, until dough has increased in size, and springs back slightly to the touch.
- When you're ready to bake, remove the dough from the refrigerator and transfer it, smooth side up, to a large cast-iron pot (with a lid) lined with a round of parchment paper. Be careful not to over-handle dough and lose air bubbles. Cover and bring to room temperature for 1 to 2 hours. Position a baking rack in the center of the oven and heat to 500 degrees. Using a razor or fine, sharp knife blade, score a cross on the top of dough, making a fast, clean cut about 1/8- to 1/4-inch deep.
- Bake covered for 33 minutes. Remove lid and bake for another 10 minutes, cracking open the oven door for the last 5 minutes. Push a thermometer into the bread dough; it should read 195 to 200 degrees for cooked bread. Transfer bread to a cooling rack, carefully remove the paper, and allow to cool completely at room temperature before cutting open.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 10 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 247 milligrams, Sugar 16 grams, TransFat 0 grams
CHOCOLATE CHERRY SOURDOUGH BREAD
Similar to Zingermans. Recipe from http://www.thefreshloaf.com/node/1983/chocolate-cherry-sourdough-bread. Cups of flour measured using the scoop method -- don't spoon in! Prep time includes overnight rising.
Provided by ellie3763
Categories Sourdough Breads
Time 15h50m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- The night before, dissolve the starter into the water as best you can. Mix the salt with the flour.
- Dump the flour into the starter slurry and mix it all up together until it's all hydrated. The dough should be very tacky and maybe a little sticky, but not super sticky.
- Cover the bowl with plastic or a plate, and let it sit at room temperature (about 70°F, more or less) for about 12 hours (anywhere from 10-14 should be fine).
- Pour some boiling water over the cherries. If you can't find dried tart cherries, dried cranberries will usually do almost as well. Let the fruit soak for about 15 minutes, drain and then place them on towels or paper towels to dry.
- Mix it up with the chocolate and cherries in a bowl.
- Flour a workspace lightly, and then gently turn the dough out onto the board. With wet hands, lightly pat the dough into a rectangle. Stretch the dough to about twice its length, and then spread 1/4 of the chocolate cherry mixture in the center. Fold one-third of the dough on top, and again, spread 1/4 of the mixture on top. Fold the final third of the dough like a letter, and then turn the dough one-quarter. Follow the same procedure, and then cover the dough. Let it rest for about 15 minutes.
- Now, after letting the dough rest for 15 minutes, gently shape the dough into a boule, and place it in a well-floured banneton.
- Let rise for 3 hours.
- Put my cloche, a dutch oven, oven-safe casserole, baking stone, or baking sheet in the oven and preheated it to 500°F.
- Score bread, bake (covered if possible) for 30 minutes, and then uncovered for about 17-18 minutes (about 48 minutes total). Let cool.
CHOCOLATE CHERRY BREAD (BREAD MACHINE)
Make and share this Chocolate Cherry Bread (bread Machine) recipe from Food.com.
Provided by Chris from Kansas
Categories Yeast Breads
Time 4h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients in bread machine pan in order suggested by manufacturer.
- Use regular, rapid or delayed time bake cycle.
CHOCOLATE CHERRY BREAD
My friend gave me this recipe 15 years ago and it has been a favorite ever since. We prefer sweet, as opposed to tart, dried cherries. You can also use dried cranberries.
Provided by jullum
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h55m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 30.3 g, Cholesterol 17 mg, Fat 5 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 169 mg, Sugar 11.5 g
RYE CHOCOLATE CHERRY SOURDOUGH
In this sourdough bread, the deep flavor of whole grain rye has equal footing with the intensely tart Montmorency cherries and melty chocolate chunks. Just shy of a dessert, this bread is perfect for breakfast or as a midday energy boost with a steaming cup of tea.
Provided by Melissa Johnson
Categories Recipes
Time 1h15m
Number Of Ingredients 18
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.
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