Soft Chocolate Cherry Bread
Soft Chocolate Cherry Bread
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 335
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 47
- Dietary Fiber
- 2
- Sugar
- 24
- Protein
- 6
- Cholesterol
- 41
- Sodium
- 226
- Total: 1 hr 45 min
- Prep: 5 min
- Inactive: 1 hr 10 min
- Cook: 30 min
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 335
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 47
- Dietary Fiber
- 2
- Sugar
- 24
- Protein
- 6
- Cholesterol
- 41
- Sodium
- 226
- Total: 1 hr 45 min
- Prep: 5 min
- Inactive: 1 hr 10 min
- Cook: 30 min
Ingredients
1/2 cup sugar
1/4 cup dark cocoa powder
1 teaspoon salt
1 packet Fleischmann's® RapidRise® Yeast
2 1/2 cups bread flour
1 stick (8 tablespoons) unsalted butter, plus more for greasing the pan
1 1/4 cup milk
1 teaspoon vanilla extract
1 large egg
1 cup milk chocolate chips
2/3 cup drained canned cherries
Directions
- Combine the sugar, cocoa powder, salt, undissolved yeast and 1 1/2 cups of the flour in a large bowl. Melt the butter in a small saucepan over low heat. Add the milk and vanilla and heat until warm (120 to 130 degrees F).
- Add the butter mixture to the dry ingredients. With an electric mixer, mix on medium speed, gradually adding the egg and remaining cup of flour, until smooth and sticky, about 2 minutes. Fold in the chocolate chips and cherries.
- Let the batter rest for 10 minutes. Generously grease a 12-cup muffin pan. Portion the batter into the pan and let it rise until doubled, about 1 hour.
- Preheat the oven to 375 degrees F. Bake the muffins until a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.
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