Paul Hollywood’s Chocolate Cherry Bread

The rich, intoxicating aroma of Paul Hollywood’s Chocolate Cherry Bread baking in your oven will transform your kitchen into a European bakery. This decadent bread perfectly balances the bittersweet notes of dark chocolate with bursts of sweet-tart cherries, all wrapped in a tender yet structured dough that Paul Hollywood has masterfully crafted. Whether you’re a Great British Bake Off fan or simply someone who appreciates artisanal bread, Paul Hollywood’s Chocolate Cherry Bread delivers professional results in your home kitchen. You’ll learn how to create a showstopping loaf with perfect texture, chocolate distribution, and that signature Paul Hollywood shine.

Why You’ll Love This Recipe

Paul Hollywood’s Chocolate Cherry Bread is more than just a basic loaf—it’s a sensory experience from start to finish. The contrast between the slightly crisp exterior and the pillowy interior creates the perfect textural balance that professional bakers strive for. Each bite offers a delightful surprise as you encounter pockets of melted chocolate that harmonize beautifully with the bright pop of cherries.

What makes this chocolate cherry loaf particularly special is its versatility—sophisticated enough for a dinner party but comforting enough for a Sunday morning breakfast. The dough itself has a subtle sweetness that lets the chocolate and cherries shine without becoming cloying like a cake.

Even if you’re new to bread baking, Paul’s meticulous instructions ensure success. The rhythmic process of kneading this dough becomes almost meditative, and the pride you’ll feel when you pull this beautifully bronzed loaf from your oven is unmatched. This Hollywood chocolate cherry creation strikes that perfect balance between impressive and achievable.

Ingredients

For Paul Hollywood’s Chocolate Cherry Bread, you’ll need:

• 500g (4 cups) strong bread flour
• 10g (2 tsp) salt
• 10g (3 tsp) instant yeast
• 30g (2 tbsp) unsalted butter, softened
• 290ml (1¼ cups) cool water
• 40g (3 tbsp) granulated sugar
• 200g (1¼ cups) dark chocolate chips or chunks (70% cocoa solids work best)
• 200g (1¼ cups) dried cherries, preferably sour
• Vegetable oil for greasing

The quality of your chocolate makes a significant difference in this Paul Hollywood bread recipe—opt for high-quality dark chocolate with at least 70% cocoa content for depth of flavor. Similarly, choosing plump, moist dried cherries rather than hard, overly dehydrated ones ensures they’ll retain their juicy character in the finished loaf. If you can find sour cherries, they provide the ideal counterbalance to the sweet chocolate elements.

Pro Tips

The key to mastering Paul Hollywood’s Chocolate Cherry Bread lies in three critical techniques that separate amateur attempts from bakery-quality results:

Proper Kneading: Paul insists on a full 10 minutes of kneading by hand to develop the gluten network properly. You’ll know you’ve achieved the right consistency when the dough becomes silky, elastic, and—most importantly—passes the “windowpane test.” To perform this test, take a small piece of dough and stretch it between your fingers. It should stretch thin enough to see light through without tearing.

Temperature Control: Keep your ingredients and environment cool. Hollywood’s chocolate cherry bread performs best when the dough temperature stays between 24-26°C (75-79°F). Too warm, and the chocolate will melt completely into the dough rather than creating distinct pockets of chocolate. If your kitchen is warm, use refrigerated water in the recipe.

Even Distribution: Fold in your chocolate and cherries with a light hand during the final stages of shaping. Aggressive mixing will crush the chocolate and potentially tear the dough structure you’ve carefully built. Instead, use the envelope folding technique Paul demonstrates, gently incorporating the additions while maintaining the dough’s integrity.

Instructions

Step 1: Prepare the Dough Base
In a large mixing bowl, combine the bread flour and salt on one side, then the yeast on the opposite side (keeping salt and yeast separate initially prevents the salt from killing the yeast). Make a well in the center and add the softened butter and about three-quarters of the water. Mix with your fingers, gradually incorporating the dry ingredients. Add remaining water as needed to form a soft, slightly tacky dough that cleans the sides of the bowl.

Step 2: Develop the Gluten
Turn the dough onto a lightly floured surface and knead vigorously for 10 full minutes. This isn’t a gentle process—really work the dough with the heels of your hands, stretching and folding repeatedly. The dough will transform from rough and shaggy to smooth and elastic. When properly kneaded, it should pass the windowpane test described in the Pro Tips section.

Step 3: First Rise
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp tea towel, and let rise in a draft-free spot until doubled in size—approximately 1-2 hours depending on your kitchen temperature.

Step 4: Add the Chocolate and Cherries
Once doubled, gently punch down the dough to release excess gas. On a floured surface, flatten the dough into a rough rectangle. Scatter two-thirds of the chocolate chunks and dried cherries evenly across the surface. Fold the dough like a business letter in thirds, then flatten again. Add remaining chocolate and cherries, fold once more, and gently knead for 1-2 minutes to distribute the additions throughout the dough.

Step 5: Shape and Final Proof
Shape the dough into a round or oval loaf. For the signature Paul Hollywood look, create tension across the top surface by dragging the dough toward you on an unfloured surface. Place on a parchment-lined baking sheet, cover loosely, and allow to prove until nearly doubled—about 1 hour. Meanwhile, preheat your oven to 220°C (425°F).

Step 6: Bake to Perfection
Just before baking, dust the top with flour and use a sharp knife to score the top with a cross or pattern of your choice. Bake for 30 minutes, then reduce temperature to 200°C (390°F) and bake for an additional 10-15 minutes. The loaf should be deep golden and sound hollow when tapped underneath. Cool completely on a wire rack before slicing to allow the chocolate to set.

Variations

White Chocolate Cherry Version: For a sweeter, more indulgent twist on Paul Hollywood’s Chocolate Cherry Bread, substitute white chocolate chunks for dark chocolate. The creamier, vanilla notes of white chocolate create a different but equally delicious partnership with the cherries. Consider adding a teaspoon of almond extract to the dough for an enhanced cherry bakewell-like flavor profile.

Orange Chocolate Cherry Bread: Channel the classic chocolate-orange-cherry combination by adding the zest of two oranges to your dough. The bright citrus notes elevate the entire loaf and bring out the fruitiness of both the cherries and the chocolate. A tablespoon of orange liqueur such as Grand Marnier can be substituted for a small portion of the water for an adult version.

Sourdough Adaptation: For sourdough enthusiasts, this recipe can be adapted by replacing the instant yeast with 200g of active sourdough starter. Reduce the flour by 100g and the water by 100ml to compensate for the flour and water in the starter. The fermentation times will need to be extended, but the complex flavor is worth the wait.

Storage and Serving

Paul Hollywood’s Chocolate Cherry Bread maintains its quality for 2-3 days when stored in an airtight container at room temperature. For longer storage, slice the cooled bread completely and freeze individual portions in freezer bags for up to 3 months. Frozen slices can be toasted directly from frozen for quick enjoyment.

For an exceptional breakfast experience, lightly toast slices of the bread and spread with a thin layer of salted butter, allowing it to melt into the warm bread and create a sublime sweet-salty contrast with the chocolate.

Transform this bread into an elegant dessert by using thick slices as the base for a bread pudding, or create an indulgent French toast by soaking slices in a custard mixture of eggs, cream, vanilla, and a splash of cherry liqueur before pan-frying to golden perfection.

For a simple afternoon treat, warm a thick slice for 10 seconds in the microwave—just enough to slightly melt the chocolate pieces—and serve with a cup of espresso or earl grey tea.

FAQs

Can I use fresh cherries instead of dried?
Fresh cherries contain too much moisture for this recipe and would make the dough soggy. Stick with dried cherries, but if they seem very dry, soak them in hot water or cherry juice for 10 minutes, then drain and pat dry before adding to the dough.

Why didn’t my chocolate create pockets in the bread?
If your chocolate completely disappeared into the dough, your dough was likely too warm. Try using refrigerated ingredients or chilling the shaped dough for 20 minutes before the final proof.

Can I make this bread with a stand mixer?
Yes, you can knead the dough using a stand mixer with a dough hook on medium-low speed for about 6-7 minutes, but Paul Hollywood recommends hand kneading for the best feel and texture.

My bread didn’t rise as much as expected. What went wrong?
Ensure your yeast is fresh, and that you’re allowing sufficient time for proving, especially in cooler environments. Also check that the salt didn’t directly contact the yeast when first mixing the ingredients.

Can I use milk chocolate instead of dark chocolate?
You can, but the bread will be considerably sweeter. If using milk chocolate, consider reducing the sugar in the recipe by half to maintain balance.

Conclusion

This Paul Hollywood’s Chocolate Cherry Bread is comfort food at its finest — a perfect harmony of rich chocolate and bright cherries encased in a tender, artisanal loaf that would make Paul himself proud. It’s the kind of dish that transforms ordinary moments into special occasions, whether served at a weekend brunch or gifted to a grateful friend. The process of creating this bread connects you to baking traditions while the results rival those of professional bakeries. Master this loaf, and you’ll not only have a signature recipe in your collection but also the confidence to tackle any bread-baking challenge.

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