Soft Chocolate Cherry Bread

Name: Soft Chocolate Cherry Bread
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 12 muffins
Ingredients: 1/2 cup sugar; 1/4 cup dark cocoa powder; 1 teaspoon salt; 1 packet Fleischmann's® RapidRise® Yeast; 2 1/2 cups bread flour; 1 stick (8 tablespoons) unsalted butter, plus more for greasing the pan; 1 1/4 cup milk; 1 teaspoon vanilla extract; 1 large egg; 1 cup milk chocolate chips; 2/3 cup drained canned cherries

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Level: Easy
Total: 1 hr 45 min

Prep: 5 min
Inactive: 1 hr 10 min
Cook: 30 min

Yield: 12 muffins

Level: Easy
Total: 1 hr 45 min

Prep: 5 min
Inactive: 1 hr 10 min
Cook: 30 min

Yield: 12 muffins

Ingredients

1/2 cup sugar

1/4 cup dark cocoa powder

1 teaspoon salt

1 packet Fleischmann's® RapidRise® Yeast

2 1/2 cups bread flour

1 stick (8 tablespoons) unsalted butter, plus more for greasing the pan

1 1/4 cup milk

1 teaspoon vanilla extract

1 large egg

1 cup milk chocolate chips

2/3 cup drained canned cherries

Directions

Combine the sugar, cocoa powder, salt, undissolved yeast and 1 1/2 cups of the flour in a large bowl. Melt the butter in a small saucepan over low heat. Add the milk and vanilla and heat until warm (120 to 130 degrees F).
Add the butter mixture to the dry ingredients. With an electric mixer, mix on medium speed, gradually adding the egg and remaining cup of flour, until smooth and sticky, about 2 minutes. Fold in the chocolate chips and cherries.
Let the batter rest for 10 minutes. Generously grease a 12-cup muffin pan. Portion the batter into the pan and let it rise until doubled, about 1 hour.
Preheat the oven to 375 degrees F. Bake the muffins until a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.