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Chocolate Cherry Bread

Skill: Intermediate Prep Time: 20 Bake Time: 30 Servings: 12

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1 Loaf Rhodes Bread
1 ½ cup fresh cherries, seeds remove and cut into quarters
1 tablespoon sugar
4 squares Ghirardelli 60% Cocoa Chocolate, chopped
2 tablespoons butter, melted
1 ½ teaspoons sugar


Prepare a baking sheet with cooking spray, place one frozen loaf of Rhodes bread onto pan. Cover with a towel and let it rise at room temp for 4 hours. Prepare cherries, by removing stems, seeds and cut into quarters. Sprinkle with sugar, and toss to coat. Chop Ghirardelli chocolate squares and set aside. Using a pair of scissors, wash them off before if need be. Cut slits into the top of the bread, cutting ¾ of the way into the bread loaf.In between each slit, add in cherries and press them into the slits so that they go to the bottom of the slit all the way to the top. Repeat the same thing with chocolate. Use all the cherries and chocolate. Cover and let the bread sit for 30-45 minutes.
Preheat oven to 350 degrees.
Bake for 25 minutes.
Open oven brush melted butter over bread and sprinkle with 1 ½ teaspoons sugar.
Close over and bake another 5-10 minutes, until a golden brown on top.
Remove from oven and cool on a wire rack. Serve warm or cold.