Soft Chocolate Cherry Bread


Recipe courtesy of Grace Choi.





12 rolls

Prep Time

25 minutes

Rise Time

60 minutes

Bake Time

20 to 25 minutes


  • 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 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


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.