Description
Indulge in Paul Hollywood’s decadent Chocolate Cherry Bread with rich chocolate, tangy cherries, and a hint of warmth. Perfect for a cozy treat!
Ingredients
Scale
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 275 calories
- Sugar: 15g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg