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Paul Hollywood’s Chocolate Cherry Bread

Paul Hollywood’s Chocolate Cherry Bread: A Sweet Indulgence

Paul Hollywood’s Chocolate Cherry Bread combines dark and white chocolate with cherries for a delightful treat.
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Prep Time 30 minutes
Cook Time 45 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Baked Goods
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 450 grams Flour Start with 450g and adjust for dough consistency
  • 1 teaspoon Salt Enhances flavor
  • 2 tablespoons Olive Oil Adds moisture
  • 7 grams Yeast Keep separate from salt until mixing starts
  • 300 milliliters Water Adjust for dough texture
Filling Ingredients
  • 200 grams Dark Sweet Cherries Drain before use
  • 100 grams Dark Chocolate Chips For rich flavor
  • 100 grams White Chocolate Chips Creates gooey pockets

Equipment

  • Mixer
  • Baking tray
  • wire rack

Method
 

Making the Bread
  1. Combine flour, salt, olive oil, and yeast in a mixer bowl. Gradually add water while mixing until a sticky dough forms (5-7 minutes).
  2. Knead the dough by hand or in the mixer for another 2-5 minutes, then fold in the cherries and chocolate chips.
  3. Place the dough in an oiled bowl, cover, and let it rise for 60-90 minutes until doubled.
  4. Punch down the dough, knead briefly, divide into 2-3 pieces, shape, braid, and place on a baking tray.
  5. Cover the braided dough and let it rise for another hour.
  6. Preheat oven to 400°F (200°C), then bake for 20 minutes, lower to 375°F (190°C) and bake for another 20-25 minutes.
  7. Cool the bread on a wire rack for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin C: 10mgCalcium: 2mgIron: 8mg

Notes

Weighing ingredients ensures accuracy, and resting the dough properly enhances texture. Use a thermometer to check for doneness at 200°F.

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