Cherry Chocolate No Knead Bread

A sweet bread perfect for breakfast or a snack!
Prep Time: 120 min
Cook Time: 60 min
Total Time: 180 Min
Serves: 6

Ingredients

• 6 cups flour (3 cups all purpose, 3 cups high gluten bread flour for best results)

• 6 tsp salt

• 1 packet quick rise yeast

• 2 cups water

• 1/2 cup orange juice

• 1/3 cup cocoa powder

• 1 cup dark chocolate chips

• 1 cup North Bay Produce Dried Cherries

• Zest of one orange

Directions

Step 1. 

In a large bowl, add flours and whisk to combine. Add salt to one side of the bowl and yeast to the other side and whisk to combine. Add cocoa powder and orange zest and whisk to incorporate. Add dried cherries and chocolate chips stirring to combine.

Step 2. 

Pour water and orange juice into the middle of the flour mixture and start stirring to incorporate. The dough with look like a shaggy mess but no dry flour should remain. Cover the bowl with plastic wrap and set aside in room temperature until doubled in size. At this time you can place in refrigerator to cure for 24 hours (recommended).

Step 3. 

When ready to bake, place a dutch oven into a cold oven and set temperature to 415F. Remove bread dough from fridge and turn out onto a floured surface.

Step 4. 

Prepare a piece of parchment paper with a little dusting of flour or corn meal and set aside. To shape loaf, flatten dough into a disk and fold over onto itself in thirds. Rotate a half turn and repeat. Do this for 4 times or until the bread is not sticky and can be made into a ball. Place dough ball on parchment, cover with clean dish towel and raise until almost double in size (around 30-40 minutes).

Step 5. 

Before placing in dutch oven, make a slice down the center of the loaf and place into dutch oven using the parchment as a sling. Close lid tightly and bake for 40 minutes. Take off lid and bake an additional 15 minutes to crisp up the top. Remove from oven and let cool on a wire rack.