Prep Time 2 hours hours 40 minutes minutes
Cook Time 40 minutes minutes
Total Time 3 hours hours 20 minutes minutes
This recipe is adapted from Letty Halloran Flatt's version in her book Chocolate Snowball. I scaled the recipe down from 3 loaves to 1 and used a loaf pan instead of making rounds. I also added dried cherries and swapped espresso powder for coffee extract. Because this loaf was so good I made a second loaf using fast rising yeast and swapping the water out for warm coffee. The loaf made with the coffee was dense and heavy. UPDATE: Made a third and a fourth loaf with fast rising yeast and it worked perfectly! Instead of proofing the yeast, just put 1 packet of Rapid Rise or Platinum (both work) in with the flour. Make sure the water is around 120 degrees F.