a bread that looks and tastes like cherry chocolate and goes down well for art hall people
mix the starter with beer and half of the flour, stir properly, sprinkle with flour and let stand for 8 hours. mix in half the remaining flour and some tepid water, if the dough is very thick, leave again for 8 hours. take out starter (150 g) for the next bread. Prepare a tin for a 1 kg loaf (26 x 10 cm) Mix salt, sugar, syrup and dried cherries in the dough and then as much flour as you need to get the dough to the right consistency. It shouldn´t be too heavy and thick, more like cookie batter, soft and shiny. Fill the tin to 2/3 , make holes into the loaf with a finger and leave to rise for 2 hours. Rising time being too long ends up with the bread looking fine on the top, but the bottom fill have fallen down leaving a hole in the middle. Bake for 35 minutes in 220 C, lower the heat to 200 / 180 C and bake another hour or so. To get a shiny crust, brush the loaf with milk twice during the baking process and with butter after taking it out. Leave to cool down in the tin, covered with a towel.
best with cream cheese and coffee.