posted by Terrytx 02-13-103 7:07 AM
* Exported from MasterCook *
Stout Chocolate-Cherry Bread
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
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4 1/4 cups bread flour, divided
1 (12 ounce) bottle Guinness Stout
1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup dried tart cherries
4 ounces bittersweet chocolate, coarsely chopped
cooking spray
1 teaspoon water
1 large egg white, lightly beaten
1 teaspoon pearl sugar (optional)
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or over night.
Remove mixture from refrigerator; let stand 1 hour.
Add 2 cup flour, 1 tablespoon granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down, cover and let rest 5 minutes. Shape dough into a 9-inch round; place on a baking sheet lined with parchment paper. Lightly coat dough with cooking spray. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350 degrees.
Uncover dough. Combine water and egg white, stirring with a whisk, and brush over dough. Sprinkle the dough with perl sugar, if desired. Make a 1/4-inch-deep cut down the center of dough using a sharp knife.
Bake at 350 for 30 minutes or until bread is browned on the bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
156 cal, 2.4g fat, 4.3g pro, 28.1g carb, 1.3g fiber, 0mg chol, 1.4mg iron, 121mg sod, 5mg calc.
Source: Cooking Light-J/F/03