Soft Chocolate Cherry Bread

Soft Chocolate Cherry Bread

Print Recipe

Yield

12 rolls 12 rolls

Difficulty

Easy Easy

Prep Time

0:25 0:25

Bake Time

20 to 25 minutes 20 to 25 minutes

Rise Time

60 minutes 60 minutes

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Ingredients

2-1/2 cups bread flour
1/4 cup dark cocoa powder
1/2 cup sugar
1 teaspoon salt
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
1/2 cup butter
1-1/4 cups milk
1 teaspoon pure vanilla extract
1 egg
1 cup milk chocolate chips
2/3 cup drained canned cherries

Directions

Combine 1-1/2 cups bread flour, cocoa powder, sugar, salt and undissolved yeast in a large mixer bowl.
Heat butter, milk and vanilla until very warm (120° to 130°F). Add to dry ingredients and mix at medium speed of electric mixer for about 2 minutes. Add egg and remaining 1 cup bread flour gradually, mixing until batter becomes smooth and sticky. Fold in chocolate chips and cherries.
Let batter rest for 10 minutes, then portion evenly into a greased standard (2-1/2 inch) 12-cup muffin pan. Let rise for about 1 hour or until doubled.
Bake in preheated 375°F oven for about 20 to 25 minutes.

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