Bread winner: A winning recipe to help you keep two New Year's resolutions
1 1/2 tablespoons kosher salt
5 tablespoons extra-virgin olive oil
1 cup (250 mL) semisweet chocolate chips
1 cup (250 mL) pitted dried cherries, rehydrated in warm water for 15 minutes, thoroughly drained
Nonstick cooking spray
First, prepare the sponge: In the bowl of a stand mixer fitted with the whisk attachment, stir together the yeast, water and honey until the yeast has dissolved. Stir in the all-purpose and whole wheat flours just until a soft, loose dough forms. Cover with a clean towel and set aside at warm room temperature for 20 minutes.
Next, prepare the dough: Add the all-purpose and whole wheat flours, the salt and the olive oil to the sponge. Fit the stand mixer with the dough hook and attach the bowl containing the dough. Mix on the second-lowest speed for 1 minute. Stop and scrape down the sides of the bowl with a rubber spatula. Continue mixing on medium speed until the dough looks fairly well developed and elastic, 8 minutes longer.
Add the chocolate chips and the rehydrated drained cherries to the mixer bowl. Continue mixing at medium speed until thoroughly combined, about 2 minutes longer.
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Remove the bowl from the mixer, cover with a damp kitchen towel, and set aside to rest for 10 minutes.
Divide the dough into two equal pieces. On a lightly floured work surface and with clean hands, gently roll and shape each piece to make an even ball shape. Cover the balls with a damp kitchen towel and leave to rest at room temperature for 20 minutes.
Evenly spray two 9-inch (22.5-cm) loaf pans with nonstick cooking spray.
With your hands, shape each ball of dough into a 9-inch (22.5-cm) loaf shape and transfer it to a prepared loaf pan. Cover the pans with a damp towel and leave at warm room temperature to rise until doubled in volume, about 45 minutes.
Preheat the oven to 375 F (190 C).
With a sharp knife, lightly score three evenly spaced diagonal slashes across the top of each loaf. Put the loaves in the preheated oven and bake until golden brown, about 45 minutes.
Carefully turn the loaves out of the pans onto a wire rack to cool. To serve, slice with a sharp serrated bread knife.(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.