Chocolate Cherry Bread

Recipe View 5 mins In a small bowl, combine lukewarm milk and yeast. Mix gently with a fork until the yeast is dissolved. Let stand until frothy, about 5 minutes.

Recipe View 2 mins In a large mixing bowl, add the egg, softened butter, granulated sugar, brown sugar, vanilla extract, and salt to the yeast mixture. Beat with an electric mixer on medium speed until well combined, about 1-2 minutes.

Recipe View 5 mins Add 1 cup of bread flour to the wet ingredients. Beat on medium speed for about 5 minutes, until a smooth batter forms.

Recipe View 2 mins Gradually add the remaining 2 cups of bread flour, mixing until a soft dough comes together. The dough should be slightly sticky but manageable.

Recipe View 10 mins Turn the dough out onto a lightly floured work surface. Knead for about 10 minutes, adding additional flour as needed, until the dough is smooth, elastic, and feels rubbery. It should spring back when gently poked.

Recipe View 2 mins Add the chocolate chips and dried cherries to the dough. Knead gently until they are evenly distributed throughout, about 2 minutes.

Recipe View 1 hrs Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let rise in a warm, humid place until doubled in size, about 1 hour.

Recipe View 10 mins Gently punch down the risen dough to release the air. Let it rest for 10 minutes.

Recipe View 5 mins Divide the dough in half. Shape each half into a loaf, tucking the ends underneath to create a smooth surface.

Recipe View 1 hrs Transfer the loaves to a greased baking sheet or place them in loaf pans. Cover loosely and let rise again in a warm place until almost doubled, about 1 hour.

Recipe View 1 mins Preheat the oven to 350 degrees F (175 degrees C).

Recipe View 25 mins Bake in the preheated oven for 20-30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. An internal thermometer should read about 190°F (88°C).