It's time again for the Secret Recipe Club reveal! This month I was assigned the blog Parsley, Sage, Desserts, and Line Drives, which is written by Lisa, a woman that loves to cook and bake from scratch. As I sifted through Lisa's blog and recipes (getting sidetracked from time to time reading her Bad Boy First Love stories) I came across this Black Forest Bread, and instantly knew this was the recipe for me!
Not only have I noticed that my posts are seriously lacking in the dessert category (Helloooo, the title of the blog IS Sweet Beginnings!) but I alsohave been negecting my chocolate cravings, as well as fattening up my co-workers! From the time I selected this recipe until the day that I actually made it, I was looking forward to the delicious aroma filling my apartment. And let me just tell you...I was not disappointed! And it has definitely renewed my desire to bake more often. I don't know how I let myself slack off in the first place, but rest assured I am on top of it now!
Head on over to Lisa's blog to find more delicious, from scratch recipes, and don't froget to visit some of the other posts for today's SRC! So many great dishes to see and try!!
Black Forest Bread
Ingredients
Makes 1 Loaf
Ingredients
3/4 cup dried cherries
- 1/4 cup plus 2Tbsp kirsch or rum (or you can use fruit juice if you'd rather)
- 1 cup water
- 1/2 cupdark cocoa powder
- 2 3/4 cups bread flour
- 2 1/2 tsp active dry yeast
- 1/2 cup sugar
- 1 1/2 tsp salt
- 3Tbsp softened butter
- 1 large egg, room temperature
- 3/4 cupchocolate pieces (chips, chunks, etc.)
Preparation
- Combine the dried cherries and Kircsh, rum, or juicein a medium bowl and set aside until needed. The soaking will cause them to soften and plump up a little.
- In a small saucepan, boil the water and then stir in cocoa until combined. Remove from heat andallow tocool until tepid, about 120 to 130 degrees F.
- In the bowl of a stand mixer, combine2 cups of theflour, sugar, yeast, and salt. Use thepaddle attachment tocombine and slowly pour inthe cocoa mixture.Add the softened butter and mix until well combined.Add the egg andmix untilincorporated.
- With the mixer still going, slowly add in the remainingflour, a little at a time,untilthe dough is slightly stiffand easy to work with.You may need more or less than the remaining 3/4 cup, so add slowly, until you reach the desired texture.
- Now, switch out the paddle attachment for the dough hook, and mix on medium-high for about 10 minutes, until the dough is a smooth ball, slapping against the sides of the bowl.
- Form the batter into a smooth ball and place into alarge, lightly greased bowl, coating all sides with the oil.Cover tightly with plastic wrap and setin a warm place,for about an hour or so, until doubled in size.
- Once the doughhasdoubled in size, punch at the doughto deflate it, then fold it out onto alightly-floured counter or cutting board, and flatten it out.
- Add the cherries with soaking liquid and the chocolatepieces, and beginfolding the dough over itselfuntil the add-ins are well incorporated.If any pieces jump out, just push 'em back in!
- Place back in the greased bowl, cover, and allow to rise for another hour.
- After the second rise is complete, form the dough into a loaf shape, and place into a9 x 5 greased and lightly-floured loaf pan.Cover again with plastic wrap, and allow to double in size, 1 1/2 - 2 hours, depending on how warm the area you keep it in is. Ideally, the dough should rise above the top of the loaf pan.
- Once the last rise is complete, preheat the oven to 350 degrees F for 15 minutes.Put the loaf pan in the oven and bake for 35-45 minutes, or until the loaf sounds hollow when tapped.(I was confused by this method, but after 35 minutes I checked it, and sure enough, it sounded hollow when I tapped the top!)
- Remove from the oven and allow tocool in pan on a wire rack for about 10 minutes, then turn out of pan and place on wire rack to cool completely.Once cooled, slice it up, and enjoy! If you're nice, you could share it with friends!
