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.

      Polly’s Almond Nutella Cookies

      Boy are these rich, but they sure are good. 

      • 1 cup Nutella
      • 2/3 cup unbleached all-purpose flour
      • 1 large egg
      • 1/2 cup sliced almonds
      1. Mix the Nutella and flour together until well Blended and then add in the egg. I mix mine with the dough hook of my KitchenAid mixer, just as I was making biscotti or bread. Once the mixture starts forming a ball and in the nuts. Make sure the dry ingredients are incorporated into the mixture from the bottom and use the rubber spatula to make sure that it’s all mixed together well.
      2. Once you have a nice soft though, simply portion out the cookie dough with a meatball stainless steel scooper it’s about 2 tablespoons a piece.
      3. I worked it with my hands to make sure the warmth of my hands mix the dough really well, and to make sure that the Nets didn’t make the cookie Fall Apart.
      4. Put up parchment on two large baking sheets. You can buy the pre-cut parchment sheets from Amazon, that makes it really easy to bake. You don’t have to cut it with scissors you just barely rip-it the size to fit the pan.
      5.  I put a smear of butter smeared on to the baking sheet to hold down the parchment paper so it doesn’t want to roll up.
      6. I begged these cookies in a preheated 350-degree oven for 8 minutes and I check them, making sure that they didn’t get to Brown. Just look at them and make sure they don’t over Brown. Once you feel like they’re slightly firm to the touch and take them out and let them sit on your counter on a trivet, cooling on Me sheet about 5 minutes. Just check them and you’ll see that they’re forming up and ready to take off the sheet and put onto a plate. I made these to give away as Christmas gifts.

        This recipe was adapted by Paulette Motzko called Hazelnut Dream Cookies from The Taste of Home Homemade Gifts Cookbook.

        Jen’s Soft Olive Bread Roll

        Jen is one of my all-time long-standing followers on TotallyInspiredMind.com.

         I went to her blog on WordPress and I found this wonderful recipe for a stuffed bread with olives and purple onion and a whole bunch of things that I have in my kitchen right now!

         Thank you Jen for the awesome recipe and thank you for being who you are and such a special person.

        Written and compiled by Paulette Motzko. 4:55 p.m.

        December 20th 2017.


        Herbes de Provence from The Elder Flower Farm in Roseburg, Oregon

        This recipe will yield almost a cup, but comes in at 3/4 cup.

        • 4 tablespoons dried thyme
        • 2 tablespoons dried marjoram
        • 1 tablespoon dried rosemary
        • 1 tablespoon dried savory
        •  2 teaspoons dried lavender flowers
        • 1 tsp fennel seeds

        Simply mix all ingredients to blend and store in an airtight container.

        This is wonderful and tomato dishes, Bouillabaisse, and with lamb dishes.

         This recipe comes from the book herb mixtures and spicy blends from Storey publishing and Maggie Oster.

        Shared from Paulette Motzko”s recipe collection.

        December 18th 2017. 2:50 p.m.