Chocolate Bread with Dried Sour Cherries

Ingredients

• 1/4 cup warm water (105° to 115°F)
• 1 (1/4 ounce) package active dry yeast
• 1 tablespoon granulated sugar
• 1 cup strong brewed coffee, cooled
• 1/4 cup (1/2 stick) unsalted butter, melted and cooled
• 1 large egg, separated
• About 3 1/2 cups all-purpose flour
• 1/2 cup DAGOBA unsweetened cocoa powder
• 1/2 cup packed dark brown sugar
• 1 1/2 teaspoons salt
• 1/3 cup DAGOBA Milagros 68% ChocoDrops*
• 1/2 cup dried sour cherries, chopped
• 1/4 cup DAGOBA cacao nibs 1 teaspoon water

Directions

Stir together the water, yeast, and 1 teaspoon granulated sugar in a small bowl. Let stand for about 5 minutes, until foamy.

Whisk together the coffee, butter, and egg yolk in a medium bowl.

Whisk together 3 cups flour, the cocoa powder, brown sugar, and salt in a large bowl. Stir the yeast mixture into the butter mixture. Stir into the flour mixture with a wooden spoon. Knead several times in the bowl until the dough comes together.

Turn the dough out on a lightly floured surface and knead for about 10 minutes, until smooth and elastic, working in just enough of the remaining 1/2 cup flour to keep the dough from sticking. Knead in the chocolate, cherries, and nibs.

Shape the dough into a ball, place in a large oiled bowl, turning the dough to coat with oil. Cover with a kitchen towel and let rise in a warm place (80° to 85°F) for about 1 1/2 hours, until doubled in volume.

Punch down the dough. Turn out onto a lightly floured surface and divide the dough evenly in half. Cover the dough and let rest for 15 minutes, for easier shaping.

Shape each piece into a 4 1/2- to 5-inch round. Tuck the sides of the rounds under to meet in the center. Rotate and repeat to form a taut ball. Place the balls about 3-inches apart on opposite corners of a large ungreased baking sheet. Cover and let rise in a warm place for about 1 hour, until doubled in size.

Preheat the oven to 400°F. Beat the reserved egg white with 1 teaspoon water with a fork in a small bowl just until frothy. Brush the tops of the loaves with the egg white mixture and sprinkle with the remaining 2 teaspoons sugar. Cut a shallow X in the top of each loaf with a serrated knife. Bake about 20 minutes, until the loaves are crusty. Transfer to a wire rack to cool completely.

Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.