Berry Chocolate Loaf with Glaze

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Ingredients

4 cups Eagle Mills® All-Purpose Unbleached Flour

2 envelopes Fleischmann’s® RapidRise Yeast

1/3 cup sugar

1 teaspoon salt

1-3/4 cups milk

4 tbsp butter

2 eggs

1 package (5oz) Sunsweet Cherries OR Amazin™ Berry Blend or Sunsweet Berry Blend

3 ounces chopped bittersweet OR semi-sweet chocolate

1/2 cup coarsely chopped nuts, optional

Glaze:

1-1/2 cups powdered sugar

1/4 teaspoon Spice Islands® Pure Vanilla Extract

2-1/2 to 3 tablespoons very hot water

Instructions

COMBINE 2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat milk and butter until very warm (120° to 130°F). Add to flour mixture with eggs and beat on medium speed with electric mixer until smooth and elastic, about 3 minutes. Gradually stir in remaining flour. Add dried fruit, chocolate and nuts (if desired). filling each half full. Let rise in a warm, draft-free place until nearly doubled, about 1 hour. Bake in preheated 325°F oven for 35 to 40 minutes or until golden brown.

Place on cooling rack. Cool for 10 minutes and remove from pan. Cool 20 minutes on wire rack, then pour glaze over top of each loaf and continue to cool. SPREAD batter in two greased 8-1/2 x 4-1/2-inch loaf pans,

GLAZE by combining all ingredients and drizzle over warm bread.