- Bake with Kids
- Bakin' It Simple
- Bread Machine
- Coffee Cakes & Sweet Treats
- Holidays & Specialties
- Italian Favorites
- Main Dishes
- No Knead
- Rolls & Buns
- Wholesome Favorites
Whole Wheat Cherry Chocolate Loaf
Cherry and chocolate in an easy no knead recipe.
45 to 60 minutes
35 to 40 minutes
2 cups whole wheat flour
2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
1/3 cup sugar
1 teaspoon salt
1-3/4 cups milk
1/4 cup butter or margarine
2 cups all-purpose flour
1 package (5 ounces) dried cherries
3 ounces chopped bittersweet OR semi-sweet chocolate
1/2 cup coarsely chopped nuts, optional
1-1/2 cups powdered sugar
1/4 teaspoon pure vanilla extract
2-1/2 to 3 tablespoons very hot water
Combine 2 cups whole wheat flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat milk and butter until very warm (120° to 130°F). Add to flour mixtrue with eggs and beat on medium speed with electric mixer until smooth and elastic, about 3 minutes. Gradualy stir in all-purpose flour. Add cherries, chocolate and nuts (if desired).
Spread batter in two greased 8-1/2 x 4-1/2-inch loaf pans, filling each half full. Let rise in a warm, draft-free place until nearly doubled, about 45 to 60 minutes. Bake in preheated 325°F oven for 35 to 40 minutes or until golden brown. Cool for 10 minutes and remove fom pan. Cool 20 minutes on wire rack, then pour glaze over top of each loaf and continue to cool.
Glaze by combining all glaze ingredients and drizzle over warm bread.