1/2 c warm water
4 tsp active dry yeast
OR 2 tsp fast-rising yeast
3 to 3 1/2 c white bread flour
1 c wheat bread flour
1 1/2 c milk, warmed
2 Tbsp molasses
2 Tbsp sugar
2 tsp salt
3/4 c chocolate chips
3/4 c maraschino cherries, quartered
2 tsp vanilla

Dissolve yeast in warm water in small non-metal bowl. Set aside in warm place while preparing
other ingredients. Slowly warm milk in small saucepan. Stir molasses, sugar, salt, and vanilla
into milk. Pour into mixing bowl and add yeast, wheat flour, chocolate chips, and cherries.
Mix in bread flour till stiff dough forms. Knead on floured surface till smooth. Cover and let rise in
warm place till doubled. Punch down dough and turn onto floured surface. Knead briefly and divide into three equal portions. Shape each portion into approx. 18" long roll then braid dough.
Circle into 12" Dutch oven. Cover and place 4 briquettes under oven and 6 on the lid and let rise
till doubled in size. Add 4 briquettes under oven and increase briquettes to a full ring on top.
Bake about 35 to 45 minutes or till bread sounds hollow when tapped.

With a sweet topping like buttercream frosting, it becomes a dessert bread.

Recipe by Alice Gidney