Categories: Bread
Ingredients
- 4 1/4 cups bread flour, divided
- 1 (12-ounce) bottle Guinness Stout
- 1 package dry yeast (about 2 1/4 tsp)
- 1 Tbsp granulated sugar
- 1 tsp salt
- 1/2 cup dried tart cherries
- 4 oz bittersweet chocolate, coarsely chopped
- Cooking spray
- 1 tsp water
- 1 large egg white, lightly beaten
- 1 tsp pearl sugar (optional)
Directions
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Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight.
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Remove mixture from refrigerator; let stand 1 hour.
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Add 2 cups flour, 1 tablespoon granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate.
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Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
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Punch dough down; cover and let rest 5 minutes. Shape dough into a 9-inch round; place on a baking sheet lined with parchment paper. Lightly coat dough with cooking spray. Cover and let rise 1 hour or until doubled in size.
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Preheat oven to 350°.
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Uncover the dough. Combine water and egg white, stirring with a whisk, and brush over dough. Sprinkle the dough with pearl sugar, if desired. Make a 1/4-inch-deep cut down the center of dough using a sharp knife.
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Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.