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Chocolate - Cherry Braided Bread

Chocolate - Cherry Braided Bread

  • 2-1/2 cups flour, divided
  • 2 pkgs. active dry yeast
  • 2/3 cup milk
  • 1/4 cup sugar
  • 2 T. butter
  • 1/2 tsp. salt
  • 1 egg, lightly beaten + 1 egg yolk, beaten
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup maraschino cherries - halved
  • 1 egg yolk - beaten
  • thinly sliced almonds
  • candied cherries, halved

Preparation -
In a large bowl, combine 1 cup of the flour and the yeast. In a small saucepan, combine 2/3 cup milk, sugar, butter and salt. Cook over medium heat, stirring constantly, until the butter is almost melted. Add to the flour mixture and beat until smooth. Add the egg and mix well. Stir in the chocolate chips, maraschino cherries and about half of the remaining flour... the mixture should still be able to be mixed with a spoon. Turn onto a lightly floured board. Knead for about 6 to 8 minutes, using enough of the remaining flour to make a moderately stiff dough that's smooth and elastic. Divide the dough into 3 equal pieces. Place the pieces of dough on a tray, cover and let the dough rest for about 10 minutes. On a very lightly floured board, roll each piece of the dough into an 18" rope. Braid loosely, beginning in the middle and working toward each end. Press the ends to seal. Place the unbaked braided loaf on a greased cookie sheet. Cover; place in the refrigerator and let rise overnight. Remove from the refrigerator and let stand at room temperature for 1 hour. Brush the top with beaten egg yolk. Bake in a preheated oven at 350º for 30 to 35 miniutes. Cool completely on a wire rack.

glaze

  • 1/2 cup confectioners' sugar
  • 1/4 tsp. vanilla
  • 2 to 2 1/2 tsp. milk
Preparation -
In a cup or a small bowl, combine the confectioners' sugar, vanilla and enough milk to make a thin glaze. Drizzle over the cooled loaf. Decorate the top of the loaf with sliced almonds and candied cherries.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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