Stout Chocolate-Cherry Bread

Stout Chocolate-Cherry Bread Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Yield:

20 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 156
Caloriesfromfat 14 %
Fat 2.4 g
Satfat 1.3 g
Monofat 0.2 g
Polyfat 0.2 g
Protein 4.3 g
Carbohydrate 28.1 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 121 mg
Calcium 5 mg

Ingredients

4 1/4 cups bread flour, divided
1 (12-ounce) bottle Guinness Stout
1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup dried tart cherries
4 ounces bittersweet chocolate, coarsely chopped
Cooking spray
1 teaspoon water
1 large egg white, lightly beaten
1 teaspoon pearl sugar (optional)

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight.

Remove mixture from refrigerator; let stand 1 hour.

Add 2 cups flour, 1 tablespoon granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Shape dough into a 9-inch round; place on a baking sheet lined with parchment paper. Lightly coat dough with cooking spray. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 350°.

Uncover the dough. Combine water and egg white, stirring with a whisk, and brush over dough. Sprinkle the dough with pearl sugar, if desired. Make a 1/4-inch-deep cut down the center of dough using a sharp knife.

Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

January 2003
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