Friends, I’m pretty darn excited. Why, you may ask? Well, because the best types of produce in the world, are starting be freshly picked this time of year! Berries, melons, zucchinis, you name it! Personally, I find Summer time to be the Mecca when it comes to baking. It’s a time of year when any baked treat that is already delicious, can be made even more delicious by adding in the fresh stuff. Today’s post is perfect proof of that.
Let’s take quick bread. No matter what form it’s in (muffin, loaf, etc.), it’s delicious. If you were to go crazy and add a bit of chocolate to it, you’d increase the quality tenfold. You could stop there, but during the Summer, doing that would be crazy, considering you could continue to develop the flavor by adding zucchini, strawberries, raspberries, or even…cherries. Hmm, chocolate and cherries…sound familiar? Yep, that’s right, Black Forest people. We went there.
To begin this cake-inspired-bread, we’ll start with the dry ingredients. Into a medium bowl, add your flour, baking soda, cocoa powder, and salt. Also, don’t forget that little bit of espresso powder. As I’m sure you remember hearing before
, espresso powder intensifies the taste of chocolate quite a bit. If you were to dissolve a good amount of it in water before adding it, you would be able to also get a bit of coffee flavor from it. But, since we’re just looking for a deep chocolate taste, we’ll just mix it in with the dry ingredients.
In to a separate bowl, you’ll mix your wet ingredients. First, the egg and sugars can be incorporated well so that the mixture is uniform. Then, in go the buttermilk, vanilla, and oil. Buttermilk (or it’s easier alternative) is so important here, as it’s acidity will react with the baking soda we put in earlier to create a rise.
Now, little by little, add the dry ingredients to the wet, being careful not to overmix. Once those guys are friends, it’s finally time to put in the good stuff: chocolate and cherries, almost as infamous of a duo as my girls Ree and Hyacinth
This batter can now be baked so many different ways. Personally, I went with petite loaves. You can follow my lead, or make standard muffins, jumbo muffins, mini muffins, or a large loaf. Do what your heart desires…just don’t forget to adjust your baking time accordingly along the way.
And, there you have it folks, the perfect thing to celebrate the arrival of warmer weather: a cherrylicious chocolatey treat that you can eat for breakfast, lunch, dinner, or snack. Plus, there’s fruit in it, that means it HAS to be healthy, right?
Next week, we’re solving yet another problem of mine. Too many leftovers. I know, what a shame.
Until then, stay tuned and stay hungry!
Black Forest Bread
- 1 2/3 cups flour
- 1/3 cup cocoa
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, at room temperature
- ¼ cup granulated sugar
- ¾ cup brown sugar
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- ½ cup chocolate chips
- 1 cup cherries, pitted and diced
- Preheat oven to 350.
- In a medium bowl, mix together wet ingredients – egg and sugars, then add buttermilk, oil, and vanilla
- In a separate bowl, mix together dry ingredients – flour, baking soda, salt, cocoa, espresso powder
- Slowly incorporate the dry ingredients into the wet ingredients, folding to ensure batter is not overworked.
- Fold in chocolate chips and cherries.
- Divide batter into tins – recipe yields 4 petite loaves, 6 jumbo muffins, 12-16 standard muffins, 1 standard loaf
- a. Petite Loaves – 25-26 minutes
- b. Jumbo Muffins – 25-28 minutes
- c. Standard Muffins – 12-14 minutes
- d. Standard Loaf – 50-55 minutes
The Bread and Breakfast http://thebreadandbreakfast.com/