October 21, 2009

Stout-Chocolate-Cherry Bread

This is a fantastic bread, combining the flavors of Guinness, chocolate and cherries. Great toasted in the oven, sprinkled with powdered sugar and drizzled with chocolate syrup for dessert.
Stout-Chocolate-Cherry Bread
4 1/2 cups bread flour, divided
12 oz. Guinness, room temperature
2 1/4 tsp. dry yeast
1 Tbsp. granulated sugar
1 tsp. salt
1/2 cup dried tart cherries
4 oz. bittersweet chocolate, coarsely chopped
Cooking spray
1 tsp. water
1 large egg white, beaten
1 tsp. pearl sugar (optional)

Combine 2 cups flour, beer and yeast in large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight. Remove from refrigerator and let stand 1 hour. Then add 2 cups flour, granulated sugar and salt. Stir until a soft dough forms. Knead until smooth and elastic (about 8 minutes) adding remaining flour as needed. Knead in cherries and chocolate.

Place dough in large bowl coated with cooking spray. Cover and let rise until doubled, about 1 hour. Punch down dough and let set 5 minutes. Spake into a 9-inch round, placed on parchment paper covered baking sheet, and cover and let rise until doubled, about 1 hour.

Preheat oven to 350ºF. Uncover dough, and glaze loaf with egg white and water wash and sprinkle with sugar just prior to baking. Bake 30 minutes or until done. Cool on wire rack. Makes 20 servings.

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