Print

Paul Hollywood’s Chocolate Cherry Bread Recipe

Print Recipe

★★★★★

5 from 59 reviews

Paul Hollywood’s Chocolate Cherry Bread is a deliciously rich and slightly sweet yeast bread featuring the perfect blend of dark and white chocolate chips combined with tart morello cherries. This artisanal loaf boasts a soft, sticky dough that is carefully kneaded, plaited, and baked to create a beautifully golden crust encasing a moist, flavorful crumb studded with luscious chocolate and cherries. Ideal as a unique breakfast treat or decadent snack, this bread combines traditional bread-making techniques with indulgent ingredients for a truly memorable bake.

Ingredients

Scale

Dry Ingredients

  • 450–500g strong plain flour (bread flour), plus extra for dusting
  • 10g salt
  • 10g fast-action yeast

Wet Ingredients

  • 30ml olive oil
  • 320ml cold water (may need a bit more)

Add-ins

  • 390g jar of dark sweet cherries, drained (e.g., morello cherries)
  • 100g dark chocolate chips
  • 100g white chocolate chips

Instructions

  1. Mix Dry Ingredients: Place 450 grams of the flour in the bowl of your mixer (or a large bowl if mixing by hand). Add the salt and yeast on opposite sides of the bowl, and pour in the olive oil to prepare for mixing.
  2. Add Water and Form Dough: Slowly pour in the cold water while mixing. Start on low speed and gradually increase to medium as the ingredients combine. Use just enough water to make a sticky, pliable dough, adding up to 50 grams more flour if necessary to adjust the consistency.
  3. Knead the Dough: Knead the dough gently in the mixer for 2-4 minutes or on a lightly floured surface by hand for 4-7 minutes until smooth and elastic.
  4. Incorporate Cherries and Chocolate: Mix in the drained cherries and both types of chocolate chips slowly until evenly distributed. Add a little extra flour if the dough becomes too wet but keep it on the stickier side.
  5. Final Knead and First Rise: Transfer the dough onto a floured surface and knead briefly by hand to ensure even mixing. Return the dough to a lightly floured bowl, cover with plastic wrap, and let it rest for 60-90 minutes until doubled in size.
  6. Shape the Dough: Once risen, punch down the dough to release air. Knead briefly on a floured surface then divide into two or three equal pieces. Form each piece into strands and plait them into a two- or three-strand loaf.
  7. Second Rise: Place the plait on a floured or parchment-lined baking tray. Cover with a large plastic bag and allow it to rise for another hour until puffy.
  8. Preheat Oven and Bake: Heat oven to 400°F (204°C). Bake the loaf for 20 minutes at this temperature, then reduce heat to 375°F (190°C) and bake for an additional 20-25 minutes. Check the internal temperature—it should reach at least 200°F (93°C) to ensure doneness.
  9. Cool: Transfer the bread to a wire rack and cool until the internal temperature drops to at least 85°F (29°C) before slicing, allowing a minimum of 30 minutes to avoid a doughy texture.

Notes

  • Flour quantities can vary; add extra flour gradually to achieve a sticky yet workable dough.
  • Using a thermometer to check internal bread temperature ensures perfectly baked bread, avoiding undercooked centers.
  • Allow the bread to cool thoroughly before slicing to preserve its texture and prevent it from becoming doughy.
  • If you don’t have a stand mixer, kneading by hand is recommended for proper dough development.
  • Morello cherries or similar tart cherries provide the best contrast to the sweetness of the chocolate chips.

Keywords: Paul Hollywood, Chocolate Cherry Bread, sweet bread, fruit bread, chocolate chips, cherry bread, homemade bread, artisanal bread

Find it online: https://tastygenius.com/paul-hollywoods-chocolate-cherry-bread-recipe/