4-Play Chocolate Cherry Bread


  •  4 1/4 cups bread flour, dividedPorter Chocolate Cherry Bread
  •  12 oz 4-Play Porter Ber
  •  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)


  •  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.


Yield: 20 (1 slice)

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