It seems as though it’s always time to bake more bread in our house.
You see, I’m a nervous baker – anxious baker – stress baker…
When I’m bored, I bake.
Too bad for the recipients of my compulsive habit.
Today, I delivered downstairs, a piping hot loaf of Black Cherry White Chocolate Chip Artisanal Bread.

Not too sweet…not too savory. Just perfect.

Black Cherry White Chocolate Chip Artisanal Bread

3/4 cup warm water
1 1/2 tsp. active dry yeast

3 1/2 cups all purpose flour
2 cups fresh black cherries, pitted
1 cup white chocolate chips
2 Tbs. raw cane sugar
1 1/2 tsp. sea salt

In a large bowl, mix together the yeast and warm water and let sit for 10 minutes, to allow to bloom.

Meanwhile, over low heat in a medium pan, cook the cherries down until they begin to “juice,” about 3/4 cup juice.
Transfer the cherries and juice to the bowl with the bloomed yeast and add the flour, chocolate chips, sugar, and salt. Using a stand mixer with the paddle blade, mix until thoroughly combined. Alternatively, you can mix by hand with a spatula or wooden spoon.

Cover the bowl loosely with a towel and let the dough rise at least 90 minutes.

Meanwhile, preheat the oven to 450 degrees. Let the oven sit, hot for at least 30 minutes at 450 before even thinking about putting in the loaf.

Once the bread has risen and the oven is hot, form the dough into one or two “boule” loaves and bake for about 20-25 minutes, until piping hot.

Serve with soft butter – or Nutella – if desired.