Ingredients Jump to Instructions ↓

  1. 1 3/4 teaspoon(s) salt

  2. 3 1/2 cup(s) all-purpose flour

  3. 1 cup(s) (105 to 115 degrees F) warm brewed coffee

  4. 4 tablespoon(s) margarine or butter , softened 1/3cup(s) dark brown sugar , packed 1 large egg , seperated 75 cup(s) dried tart cherries

  5. 3 ounce(s) bittersweet chocolate , coarsely chopped 1 package(s) active dry yeast

  6. 3 teaspoon(s) granulated sugar

  7. 1/3 cup(s) unsweetened Dutch-process cocoa

Instructions Jump to Ingredients ↑

  1. In cup, mix yeast, 1 teaspoon granulated sugar, and 1/4 cup warm water (105 to 115 degrees F); let stand until yeast mixture foams, about 5 minutes.

  2. Meanwhile, in large bowl, combine cocoa, brown sugar, salt, and 3 cups flour; stir to blend.

  3. With wooden spoon, stir warm coffee, margarine or butter, egg yolk (cover and refrigerate egg white to use later), and yeast mixture into flour mixture. With floured hand, knead to combine.

  4. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading if necessary. Knead in cherries and chocolate.

  5. Place dough in greased bowl, turning dough over to grease top. Cover bowl with plastic wrap and let dough rise in warm place (80 to 85 degrees F) until doubled, about 1 1/2 hours.

  6. Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Shape each half of dough into a 5-inch round loaf. Place loaves, about 3 inches apart, in opposite corners on ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour.

  7. Preheat over to 400 degrees F. In cup, mix egg white with 1 teaspoon water; brush mixture on tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With knife, cut shallow X on top of each loaf. Bake loaves 20 minutes or until crusty.


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