Chocolate Cherry Bread

Yields 2 medium loaves

4 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, softened
1 tablespoon active-dry yeast
1 cup warm water, plus extra if necessary
6 ounces canned dark sweet cherries (or fresh if you have them!), halved
1/2 cup chocolate chips

In a large bowl, stir together flour, salt, butter, and yeast. Add the water and mix by hand (or dough attachment with stand mixer) until dough comes together. If dough is too dry or not holding together when pinched, add more water 1 tablespoon at a time until the dough behaves.

If using a stand mixer, knead with dough attachment for 5 minutes, or until dough is elastic. If making by hand, knead dough on a lightly floured surface for 5-8 minutes, or until dough is elastic. Place in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel and allow dough to rise for at least 1 hour.

When dough has risen, place on a lightly floured surface. Divide dough in half to make two loaves. Knead 1/4 cup chocolate chips into each loaf. Add 3 ounces dark cherries to each loaf and work in. The dough may become soft or wet. Add more flour if this happens (I added a few more tablespoons flour to each loaf in order for it to hold shape). Place each loaf on a parchment lined baking sheet, dust lightly with flour, and score with diagonal lines in a criss-cross pattern. Cover with a clean kitchen towel and allow to rise for an additional hour.

Preheat oven to 400 degrees F (205 degrees C).

Bake loaves for 20-25 minutes, or until lightly golden. Transfer loaf to a cooling rack to cool completely.