December is a birthday studded month for our family. My son, my husband and my mother will all turn an year older in the last week of the year. So taking into account all the treats that we are going to indulge on, I thought I will keep my Christmas bakes light. I choose sweet yeasted breads with that in my mind.
This chocolate and cranberry sprinkled bread satisfies that sweet teeth, yet it is on the lighter side. This makes a good gift to anyone, especially those who are watching their weight. I wish my bread was as beautiful as Champa’s (look at the height of her bread!), but may be I will get it right the next time. For I am sure, I will be baking this bread again :)
For the last week of Blogging Marathon 23, this is my entry under Christmas Specials. Check out the Blogging Marathon page for more themes and for recipes from other participants.
Recipe Source : Versatile Vegetarian Kitchen
Makes 2 loaves
- All purpose flour : 3 1/2 cups
- Warm water : 1 1/4 cups
- Active Dry Yeast : 2 1/2 tsp
- Sugar : 1/3 cup
- Cocoa Powder : 1/3 cup
- Salt : 1 tsp
- Oil : 3 tbsp
- Egg : 1
- Cherries/Cranberries : 1/2 cup
- Chocolate chips : 1/2 cup
- Mix yeast and a teaspoon of sugar in warm water until it dissolves. Leave aside for 10 minutes or until it foams up. If the yeast doesnt foam, discard it and start again with a fresh batch.
- In a big bowl, whisk the flour, rest of the sugar, cocoa powder and salt. Once everything is mixed, make a well in centre and add the oil, beaten egg and the frothy yeast. Make a dough and kneed in a clean floured surface for about 8 -10 minutes until its smooth and elastic. You might have to add a bit more flour if the dough is too sticky.
- Once the dough is smooth, add the cranberries and chocolate chips and knead again until everything is incorporated into the dough. Place this in a well-oiled bowl, cover and leave to rise until it is double in size.
- Once the dough has risen, punch it back and knead for a minute or two. With your hands, shape the dough into a rectangular shape. The width should be same as the loaf pan’s length.
- Roll the dough into a tight log, place in the loaf pan and cover loosely with a damp kitchen towel or aluminium foil. Let the dough rise upto the rim of the loaf pan, around an hour or so.
- Preheat the oven to 190C for 10 minutes and bake the bread for 20 minutes. Lower the temperature to 170C and bake for another 10 – 15 minutes. Remove from the pan and tap the bottom of the loaf, it should sound hollow.
- I brushed butter on top of the bread as soon as I took it out of the oven. Cool the bread slightly. Slice and serve warm.
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