During our last weekend farmer’s market shopping, I bought these fresh organic cherries (they costed me a fortune, but hey, they are worth every penny). So after we devoured the sweet cherries, I decided to make Cherry-Chocolate bread, recipe courtesy Vegetarian times.
After I added yeast to water and mixing all my dry ingredients, I realized there was no butter to use. I wanted to use canola oil, but my sister suggested using “Desi Ghee” (clarified butter). I was skeptical initially, but the bread turned out really good.
Following is the actual recipe.
0.25 oz . pkg
yeast . (2 1/4tsp)
Sugar + 1tbsp
2 1/3 cups
All purpose flour bread flour or
cocoa Unsweetened powder
Unsalted Butter - melted
1 1/2 cups
Cherries - pitted
Dissolve yeast and 1tbsp sugar to 1 cup of wam water. Let stand 5 miutes or until water is cloudy and smells yeasty.
Sift remaining sugar, flour, cocoa and salt in a large bowl.
Add yeast and water to flour and mix well with a wooden spoon till it forms a smooth dough.
Transfer dough to a well-floured surface and knead 7 to 10minutes.
Pat dough into 10" square. Place cherries and chocolate chips in the center, fold in sides like an envelope. Press edges to seal.
Gently knead dough to evenly distribute chocolate and cherries throughout. Transfer to oiled bowl, cover and let rise 11/2 hours in warm place.
Punch dough down and place on a well-floured work surface.
Roll into thick log, then cut log into 16 equal rounds. Roll each round into a tight ball, and place on baking sheet coated with nonstick cooking spray.
Set baking sheet in warm place, and let balls rise 30 to 45 minutes.
Preheat oven to 375F. Bake rolls 20 to 25minutes, or until tops appear dry and centers spring back when touched.
Cool 15 minutes before serving.
This is my entry to
Sweetnicks ARF/5-a-day Tuesday.
Palak Pakoda (Spinach Fritters)
Mixed fruit Smoothie