This bread from La Brea Bakery is incredible! Chocolate Sour Cherry Round - I usually don't like

M

meryl

Well-known member
fruit with chocolate, but there's just a touch of cherries and a smattering of dark chocolate chips (Ghirardelli), in a dark chocolate loaf, not too sweet. It's soooo good. Luckily my supermarket sells a lot of their breads. It's a limited edition bread, just for the holidays, so get it while you can! The photo does not do it justice - it looks too pale - it's actually a nice dark chocolate brown color. Great texture and outstanding taste. (Scroll down to see photo).http://www.labreabakery.com/productC.aspx?c=33

 
When my grape starter was really going well...

I made this a number of times. The recipe is in Nancy Silverton's "La Brea Bakery" book, along with the recipe and instructions for her starter.
All of the breads I made from the book were incredible...I rather miss them, but we no longer eat enough bread for me to maintain the starter.
*sigh*

If you have the chance to try her Parmesan Bread, don't pass it up.

 
Wow - your homemade Chocolate Cherry Bread must have been amazing. I'll see if my supermarket

carries the Parmesan Bread. Thanks.

 
cheezz,I've never baked it-I buy it at my supermarket.BTW,I left you a message at the Larder Barter.

 
I have a sponge method for this bread that

is really good. It's based on her recipe but using a sponge instead of sourdough. If you are interested, I can post it later.

 
The recipe is in the book

and Nancy's recipes tend to run several pages.
If I had it in my computer cookbook, I'd gladly post it, but I haver no time to type that much. Sorry.

 
'sokay... sounds like one of Cook's Illustrated - 1 page of description, 1 page of directions smileys/smile.gif

 
Found the recipe!!!

Hello, I just registered so I could post the site that has the recipe for the Chocolate Sour Cherry Bread. It does look wonderful!

http://www.grainfields.com/RecipeDatabase/BreadRecipes/ChocolateSourCherryBread.htm

I have her No Need to Knead book and LOVE it! I've been making the No-Knead bread from Jim Lahey (NYT published a little over a year ago) and just got back in to Nancy Silverton's recipes. I want to make them all now!

I'm not a frequent poster but I'm happy to be here and happy to have found this forum!

Franzia

 
I typed out the recipe so it is easier for me to understand.... here it is with my additions

My additions are in brackets... PLEASE let me know if I have something wrong here!


Chocolate Sour Cherry Bread

Source: Nancy Silverton, La Brea Bakery, L.A.
Yield: 4 x 16 oz. loaves

Ingredients:

1 lb 5 oz. Unbleached Flour
12 oz. White Wheat Starter
8 oz. Water - 70º Fahrenheit
4 oz. Granulated Sugar
2 oz. Dark Cocoa Powder; non-sweet
1-1/4 oz. Fresh Yeast

4 oz. Butter - unsalted
abt 1/2 oz. (15 mls) Sea Salt
6 oz. Dried Sour Cherries
8 oz. BitterSweet Chocolate; 1⁄2" chunk

Method:

Mixing time: Mix (first 6 ingredients) 3 minutes on low speed and then 9 minutes on medium speed making final dough 75º Fahrenheit. Add butter after 3 minutes a bit at a time and add last three ingredients and mix 1 - 2 minutes.

Coat (large bowl) with vegetable oil. (and put dough in bowl)

Room proof for 2 hours.

Refrigerate proof for 8 - 12 hours.

Dough should be doubled, if not then leave at room temperature till it is.

(divide dough into 4 greased loaf pans and) Let boules double in size again 3-4 hours.

Preheat oven to 500º Fahrenheit for 1 hour and bake at 450º Fahrenheit for about 35 to 40 minutes.

 
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