Polly’s Chocolate Cherry Cordial Bread

The original recipe that I adapted came out of a very old, special book that once belonged to my mother called Sunbeam Portable Electric Cookery.

Mom love this book and used to refer to it quite often. When I was going through drawers and things and organizing all my multitude of books, I ran onto it and was so happy to find it because there are recipes in there that I made also over and over like the Spritz recipe in it. Mom always love chocolate cherry cordials and that was one of her passions in life and so that’s what the inspiration was for this bread. I know she would have loved this. 

I know that my neighbors did when I gave them a loaf of it earlier tonight. It was so wonderful to see my neighbor Anna and all of her beautiful children run up to me and gave me the biggest hugs in the world, one by one! Just for making that bread and it was so wonderful and overwhelming in a good, heartwarming way. 

The smiles on children’s faces and hugs and what Christmas is all about. Children are like walking miracles.

Makes 4 small loaves.

  • 6 cups flour, more if needed
  • Two packets active dry yeast. Make sure your yeast is fresh and room temperature!
  • 1 cup milk or buttermilk
  • 1 cup grapeseed or Canola or olive oil
  • 1/2 cup granulated sugar
  • 4 eggs
  • 2 teaspoon salt
  • 1 cup or more Hershey’s semi-sweet chocolate chips
  • 1 cup or more of dried cherries
    1. Mix all of the liquid ingredients, all but the eggs, and heat as you would any liquid for bread, lukewarm but not too hot.
    2. Add in the eggs one at a time, mixing with your KitchenAid mixer or by hand with a large heavy duty wooden handled spoon or spatula.
    3. After the eggs are Incorporated into the mixture, adding 2 cups of the flour and knead with the dough hook until blended. And then gradually add and more flour, until all is incorporated.
    4.  In the original recipe it asked for 7 Cups, but the bread would have been too dry if I would have done that.
    5. Once all of the flour is incorporated, the dough should be nice and soft and not too dry, very similar to biscotti dough.
    6. This bread is a cross between a bread and a cake, due to the high oil content in it. It’s going to turn out with a very dense crumb and flecked with chocolate all throughout it and sweet cherries and it’s really wonderful.
    7. You’ll set your oven to 375 degrees and grease and flour your loaf pans and then put in the dough to let rise till double in size.
    8. Once double in size, baked about 30 minutes, checking after 25 minutes to see how your loaves are doing.