Doesn’t everything taste better with chocolate? I had read some of the comments on this loaf from the Tuesday with Dorie participants who made it before me, and I was concerned that making this loaf would be ordinary and a waste of time. So, I added the chocolate (3oz semi-sweet). And I added dried cranberries (1 cup) in addition to the fresh cranberries. And since I was out of walnuts, the pecans were my sub. There was so much added stuff in this bread that I was concerned there was not enough dough batter.
Mixing everything together was challenging. The fresh cranberries did not want to stay in the mix. And they kept breaking, letting out their pink juice on the bread dough.
There were three rising periods for this loaf. The first time, it rose almost double.
The second time, it rose less that double. The third time, it did not rise.
After the third rise, I sprinkled the loaves with sparkling sugar, to sweeten them up.
The loaves baked 35 minutes in the oven. They did rise there and when they came out, they were golden brown. I let them cool for a few hours before tasting. They were chock-a-block full of cranberries, chocolate, and nuts. I really could not taste the dried cranberries, or the pumpkin for that matter. But the fresh cranberries provided a nice bright pop of tartness that I liked.
This kind of reminded me of chocolate babka. It was really good with all my additions. I am not sure if I would have liked it as much if I had followed the recipe ingredients.
L really liked it. And yes, we were at the zoo today and she had to have the butterfly face painting AGAIN. I tried to get her to select something else, but no go.
In two weeks, we are making bagels. Maybe I’ll make the salmon spread to go with them. I know a few people who would love to try it. Check back soon!