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CHOCOLATE CRANBERRY BREAD


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Member since 2014

Serves Makes one loaf | Prep Time | Cook Time

Ingredients

2 cups dried cranberries or dried cherries
Cherry chocolate liquor
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1 package yeast
2/3 cup warm milk
1 pound all-purpose flour
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3 ounces unsweetened cocoa
½ teaspoon salt
2 eggs
¼ cup sugar
2 ounces softened butter


Place dried cranberries in small bowl. Pour enough liquor in to cover. Let soak overnight. Drain, reserving one ounce liquor.


Let yeast sit in 1/3 cup warm milk for 5 minutes. Add enough flour to make ½ cup soft dough.


Preheat oven to 350 degrees for 2 minutes to get oven hot. Cover dough and place in warm turned-off oven until dough doubles in size.


In a separate bowl, combine remaining flour with the cocoa, salt, eggs, sugar, and remaining 1/3 cup milk. Knead for 15 minutes until dough is smooth and elastic. Add butter and continue kneading. Combine the 2 doughs and knead until blended. Make a well and add cranberries and liquor. Knead and shape into a ball. Place in bowl and cover. Place in warmed turned-off oven at 350 degrees for 2 hours. Knead and place on cookie sheet. Bake at 375 degrees for 35 to 45 minutes. Cool. Serve and enjoy!


Pairs Well With


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