Stout Wheat Bread with Cherries and Chocolate

Kathryn Conrad

If you're craving a bread that combines tart and sweet without overwhelming you with either, then look no further! The secret to maintaining this balance of flavors is the inclusion of a rich stout beer in the bread. Whether slicing and toasting simply, or getting fancy as French toast, this is one loaf that's sure to please!

ingredients

Instructions

1. Lightly spoon flours into dry measuring cups; level with a knife. Combine wheat flour, 1 cup bread flour, stout, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight.

2. Remove mixture from refrigerator; let stand 1 hour.

3. Add 2 cups bread flour, granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate.

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

5. Punch dough down; cover and let rest 5 minutes. Shape dough into a 9-inch round; place on a baking sheet lined with parchment paper. Lightly coat dough with cooking spray. Cover and let rise 1 hour or until doubled in size.

6. Preheat oven to 350°. Uncover the dough. Combine water and egg white, stirring with a whisk, and brush over dough. Sprinkle the dough with sugar. Make a 1/4-inch-deep cut down the center of dough using a sharp knife.

7. Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.



Recipe courtesy of Kathryn Conrad, WGC Culinary Advisor.