Ingredients
4 cups all-purpose flour1 package (1/4 ounce) quick-rise yeast1 teaspoon salt1 cup warm water (120° to 130°)3 tablespoons canola oil2 tablespoons honey1 large egg, room temperature, lightly beaten1 teaspoon lemon juice8 ounces finely chopped bittersweet chocolate, divided 1/2 cup dried cherries, chopped2 tablespoons coarse sugar
Preparation
Whisk 3 cups flour, yeast and salt. In another bowl, mix water, oil and honey. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 400°. Press dough into a greased 15x10x1-in. baking pan. Whisk egg with lemon juice; brush dough with half of egg wash. Sprinkle half of chocolate evenly over dough; top with cherries. Fold long sides of dough over chocolate and cherries, overlapping edges, and leaving ends open. Brush with remaining egg wash. Sprinkle with coarse sugar. Bake on lowest oven rack until bread sounds hollow when tapped, about 20 minutes. Cool on wire rack.
Meanwhile, in a microwave, melt remaining chocolate. Drizzle over cooled bread.
