Chocolate Cherry Skillet Bread
Recipe from See You in the Morning Blog
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup sugar
1 1/4 cup buttermilk, warmed (to 110 degrees)
2 large eggs
3 1/4 cups all purpose flour
1 1/2 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature, cut into chunks
1 cup dark chocolate chunks
1/2 cup chopped tart dried cherries
Raw sugar, for sprinkling
In the bowl of a stand mixer fitted with the paddle attachment, dissolve the yeast and sugar in the buttermilk and let stand until foamy, about 10 minutes. Add 2 eggs, the flour, and the salt and mix on low speed until combined. Add the butter and beat on medium-high speed until the butter is incorporated. Fit the mixer with the dough hook and knead the dough on low speed for about 5 minutes. The dough will be very sticky. Add the chocolate chunks and cherries and knead just long enough to incorporate them into the dough. Scrape the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until it doubles, about 1 1/2 hours. I let the dough rise in an oven that has been warmed to 150 and then turned off.
Line two 10 inch cast iron skillets or baking pan of your choice with parchment. Dump dough onto a lightly floured work surface and punch down. Divide the dough in half and form into 2 rounds. While you lightly handle the dough, the slightly melted chocolate will form streaks in the dough. Place each mass of dough into the pans, cover with kitchen towels and set aside to rise until puffed, about 1 hour.
Position a rack in the middle of the oven and preheat to 350. Sprinkle the tops with a little raw sugar and bake until golden brown, about 30-35 minutes. Let cool slightly and serve.
These breads are best served the day they are baked and best eaten warm.
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