Chocolate-Cherry Breakfast Bread
My YJ Recipes
Nutritional InformationMakes 16 rolls
Amount Per SERVING:
- 1 0.25-oz. pkg. yeast
- 1/3 cup plus 1 Tbs. sugar
- 2 1/3 cups all-purpose or bread flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp. salt
- 2 Tbs. unsalted butter, melted
- 4 oz. semi-sweet chocolate, chopped, or 1/2 cup chocolate chips
- 1 1/2 cups fresh or frozen pitted cherries, drained, or 1 cup dried cherries, coarsely chopped
1. Dissolve yeast and 1 Tbs. sugar in 1 cup warm water. Let stand 5 minutes, or until water is cloudy and smells yeasty.
2. Sift remaining sugar, flour, cocoa and salt in large mixing bowl. Add water and yeast to flour mixture, and stir with wooden spoon or spatula until smooth dough forms. Fold in butter. Transfer dough to well-floured work surface, and knead 7 to 10 minutes, or process 3 minutes in food processor, or until dough is smooth and elastic and no longer sticks to your hands.
3. Pat dough into 10-inch square. Place chocolate pieces and cherries in center of square, then fold in sides like an envelope. Press edges to seal. Gently knead dough 10 to 12 times, or until chocolate and cherries are evenly distributed throughout. Transfer to oiled bowl, cover with clean dishtowel, and let rise 1 1/2 hours in warm place.
4. Punch down dough. Cover and store in refrigerator overnight, if desired, or place on well-floured work surface. Roll into thick log, then cut log into 16 equal rounds. Roll each round into a tight ball, and place on baking sheet coated with nonstick cooking spray. Repeat with remaining dough. Set baking sheet in warm place, and let rolls rise 30 to 45 minutes.
5. Preheat oven to 375°F. Bake rolls 20 to 25 minutes, or until tops appear dry and centers spring back when touched. Cool 15 minutes before serving.