My friend gave me this recipe 15 years ago and it has been a favorite ever since. We prefer sweet, as opposed to tart, dried cherries. You can also use dried cranberries.

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Recipe Summary

prep:
25 mins
cook:
20 mins
additional:
2 hrs 10 mins
total:
2 hrs 55 mins
Servings:
16
Yield:
2 loaves
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix milk and yeast in a small bowl with a fork until frothy, about 5 minutes. Add egg, butter, white sugar, brown sugar, vanilla extract, and salt. Beat for 1 to 2 minutes. Add 1 cup flour. Beat for about 5 minutes. Add remaining 2 cups flour; mix until dough comes together.

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  • Turn dough out onto a lightly floured work surface. Knead until dough is smooth and feels rubbery, about 10 minutes. Add additional flour if needed. Add chocolate chips and cherries; knead just until incorporated.

  • Cover dough and let rise in a warm, humid area until doubled, about 1 hour.

  • Punch down dough gently. Let rest for 10 minutes. Divide dough in half; shape into loaves. Transfer loaves to a greased baking sheet and let rise again, about 1 hour more.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven until browned, 20 to 30 minutes.

Cook's Note:

If you have a bread machine, follow its instructions for the manual setting.

Nutrition Facts

183 calories; protein 4.5g; carbohydrates 30.3g; fat 5g; cholesterol 17mg; sodium 169mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 4 stars
11/24/2018
11.23.18 This was just so darn easy to make today using the KA stand mixer. As with most homemade bread all you need is time. I used the beater blade and then when it came time to knead put the dough hook in and let it go for about 10 minutes. Initially I thought this bread was going to be dense but the texture turned out just about right. You get a nice bite of chocolate from the chips (wouldn t recommend using the mini chips). I think in the future I ll add more cherries since the chocolate overpowered the cherries just a bit. Made no changes in ingredients or amounts and ended up with two loaves measuring about 7 diameter. Nothing not to like here good stuff! Read More
(3)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/24/2018
11.23.18 This was just so darn easy to make today using the KA stand mixer. As with most homemade bread all you need is time. I used the beater blade and then when it came time to knead put the dough hook in and let it go for about 10 minutes. Initially I thought this bread was going to be dense but the texture turned out just about right. You get a nice bite of chocolate from the chips (wouldn t recommend using the mini chips). I think in the future I ll add more cherries since the chocolate overpowered the cherries just a bit. Made no changes in ingredients or amounts and ended up with two loaves measuring about 7 diameter. Nothing not to like here good stuff! Read More
(3)
Rating: 5 stars
01/29/2019
Made this today and it was sooo good! Will definitely keep this on a regular rotation. Only change was I added a handful of chopped walnuts. Highly recommend! Read More
(2)
Rating: 5 stars
04/22/2020
I have made this mostly as-is but I soaked the cherries in rum and added a little flour to offset the extra liquid. It still needed a lot more flour even before adding the fruit, but then again, I was doing it by weight: 120gr per cup of flour. Other variations are fine too: scalding and cooling the milk, using all purpose flour, using water plus non-fat dry milk, but don't really make that big of a difference. My favorite variation is with dried apricots and candied ginger in place of the cherries, say 75 grams (1/2c?) dried apricots (cut in 1cm pieces and soaked in rum or not) and 50gr (1/3c?) candied ginger. Be careful when proofing. In my oven set at 100 degrees, the chocolate chips get a bit too soft. 90F is much better. I now make it in a single 9x5" loaf pan, allowing it to rise an inch or more over the edges of the pan. Cook time is at least double. I cook to an internal temperature of at least 190 degrees, covering with foil after half an hour so the top isn't too browned. Read More
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