Whole Grain Chocolate Cherry Bread Twists Recipes

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.

CHERRY AND WHITE CHOCOLATE ALMOND TWIST

Steps:

• Drain 1/2 cup cherries thoroughly; reserve 2 to 4 teaspoons cherry juice for Glaze.
• Measure carefully, placing 1/2 cup cherries and remaining bread dough ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use delay cycles.
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. In small bowl, mix baking chips, almonds and 2 tablespoons sugar.
• Grease large cookie sheet with shortening. On floured surface, roll dough into 15x10-inch rectangle. Spread 2 tablespoons butter over dough. Sprinkle with almond mixture and 1/4 cup cherries; press into dough. Beginning at 15-inch side, roll up dough; press to seal seam. Place, seam side down, on cookie sheet.
• Cut roll lengthwise in half. Place halves, filling sides up and side by side, on cookie sheet; twist together gently and loosely. Pinch ends to seal. Cover and let rise in warm place about 45 minutes or until double.
• Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 20 minutes. In small bowl, stir powdered sugar and enough cherry juice for drizzling consistency. Drizzle over coffee cake.

CHOCOLATE TWISTS RECIPE BY TASTY

Steps:

• Cut the puff pastry sheet into quarters.
• Use a spatula to spread ⅛ cup (35 g) of chocolate hazelnut spread over a square, then roll it up.
• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• Slice the roll in half lengthwise. Braid the halves around each other and use egg wash to seal the ends.
• Transfer the twists to the prepared baking sheet and brush with egg wash.
• Bake for 14 minutes, or until golden brown.
• Enjoy!

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.

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.

WHOLE WHEAT CHERRY NUT BREAD

Steps:

• sift the dry ingredients, then add the cherries and nuts.
• add the wet ingredients, stirring only until moistened.
• pour into a greased loaf pan and bake at 350 for 60-70 minutes, or until browned.
• let cool on cooling rack.