TALKING BREADS RECIPES

Steps:

• In a stand mixer, add the 3 tsp of Yeast, 3/4 cup Warm water, and 2 tsp of sugar. Let it sit until foamy- about 5 minutes. Then add the 1/4 cup of Oil and 1/3 cup of Molasses.
• Then add 2 cups of Wheat flour, 1 cup of All-Purpose Flour, and 2 tsp of Cocoa Powder. After that, add 2 tsp of Salt and mix on low until it all comes together. Increase your speed to high, and let your mixer knead it for about 5 minutes. the dough should be soft and a little sticky. Place into a greased bowl, cover, and let rise in a warm environment for 45-60 minutes, or until doubled in size.
• When your dough has doubled, punch it down onto a lightly floured countertop. Shape into 2 elongated loaves- about 10 inches. Place both loaves onto a lightly greased baking sheet, making sure they're spaced enough apart to allow for them to get bigger.
• In a separate bowl, whisk the 1 egg and 1 Tbsp of Water together and brush generously on top of the loaves. Cut 3 slices into the top of each loaf about 1/4 in deep, evenly spaced apart.
• Cover and let rise again. While It's rising, preheat your oven to 450º. When it's preheated, and your bread looks close to doubling in size (this should take about 30 minutes), fill a baking pan about 2/3 of the way full. Place the pan on the bottom tier of the oven.
• Continue to let your loaves rise for another 15 minutes while the oven preheats and your water gets hot. This will create steam and add extra heat to the dough on the outside, giving it a nice outer crust.
• Place your risen loaves, with the shallow pan of water still in there, on the middle rack of your oven. Bake for 13-15 minutes, until they are a dark brown on the outside.
• Let cool for 5 minutes before cutting into it. Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 4 mini loaf pans (6 x 3 x 2).
• Drain cherry syrup into measuring cup.
• Add enough milk to measure 1 cup.
• Set cherries aside.
• In a large bowl, on low speed, beat flour, brown sugar, cherry milk, butter, eggs, baking powder and salt for 2 minutes or until just blended.
• Stir in nuts and cherries.
• Pour evenly into loaf pans.
• Bake for 45 minutes or until pick in center comes out clean.
• Cool in pans on racks for 10 minutes.
• Remove from pans and cool completely.
• Wrap in plastic wrap or foil and refrigerate overnight for best flavor and easier slicing.