Introduction

Paul Hollywood’s Chocolate Cherry Bread is a delightful twist on traditional bread, combining rich dark and white chocolate chips with sweet, tangy cherries. This slightly sticky, plaited loaf is perfect for a special breakfast or an indulgent snack. Its unique flavors will impress anyone lucky enough to try it.

A rough, sticky dough with a pinkish hue rests on a white marbled surface sprinkled with scattered flour. The dough itself is thick and chunky, showing visible bits of dark red dried cranberries and pale white chocolate chips mixed throughout, creating a textured and colorful contrast. The uneven mound of dough has some folds and creases, indicating it is freshly mixed and ready to be shaped. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

450-500g strong plain flour (bread flour), plus extra for dusting
10g salt
10g fast-action yeast
30ml olive oil
320ml cold water (you may need a bit more)
390g jar of dark sweet cherries, drained
100g dark chocolate chips
100g white chocolate chips

Instructions

Step 1: Place 450g of the flour into a mixer bowl or large mixing bowl. Add the salt and olive oil, placing the yeast and salt on opposite sides of the bowl to keep them separate at first.
Step 2: Slowly pour in the cold water while mixing on low speed. Increase to medium as the ingredients combine. Add more flour if needed to achieve a sticky but workable dough.
Step 3: Knead the dough gently for 2-4 minutes in the mixer, or turn it onto a floured surface and knead by hand for 4-7 minutes until smooth.
Step 4: Fold in the drained cherries and both types of chocolate chips slowly. If the dough becomes too wet, add a little more flour while aiming for a wet and sticky texture.
Step 5: Transfer the dough to a floured surface, knead gently by hand for about one minute to mix evenly, then place in a clean bowl. Cover with plastic wrap and let it rest for 60-90 minutes until doubled in size.
Step 6: Flour your surface again and punch down the risen dough to remove excess air. Knead briefly with a bit of added flour. Divide the dough into two or three equal parts and create a two- or three-strand plait.
Step 7: Flour a baking tray or line it with parchment paper. Place the plaited dough on the tray, cover it with a large plastic bag, and let it rise for another hour.
Step 8: Preheat the oven to 400°F (200°C). Bake the bread for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 20-25 minutes. Use a thermometer to check the internal temperature reaches at least 200°F (93°C).
Step 9: Remove the bread to a wire rack and allow it to cool to at least 85°F (29°C) before slicing. Cooling for a minimum of 30 minutes is essential to avoid a doughy texture.

Tips & Variations

Add a splash of vanilla extract for a subtle aromatic twist.
Substitute the cherries with dried cranberries or raisins if preferred.
Use milk instead of water to enrich the dough for a softer texture.
Check dough consistency carefully; it should be sticky but manageable for best results.

Storage

Store the bread in an airtight container or wrapped in foil at room temperature for up to 3 days. For longer storage, freeze the loaf wrapped tightly in plastic wrap and foil for up to 1 month. To reheat, thaw completely and warm in a low oven for 5-10 minutes to restore freshness.

How to Serve

A freshly baked braided bread loaf rests on a wooden cutting board, showing its golden brown, shiny crust with a slightly textured surface. The loaf is filled with dark raisins scattered throughout its layers and on the top, adding contrast to the warm, baked dough. The bread has visible folds and twists from the braid, creating a layered look with a soft, fluffy inside hinted by small cracks in the crust. The background features a kitchen sink and counter with a white marbled texture replaced in place. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of jarred ones?

Fresh cherries can be used, but they should be pitted and dried well to avoid adding too much moisture to the dough, which can affect the texture.

What if I don’t have a thermometer to check the bread’s temperature?

Without a thermometer, bake until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Cooling fully before slicing also helps prevent a doughy center.