Table of Contents
Table of Contents
Picture this: a cozy afternoon in the kitchen, the scent of freshly baked bread wafting through the air while I sip on a steaming cup of tea. It’s a feeling that is hard to beat. Growing up, my mother would often surprise us with her own version of chocolate cherry bread, a family favorite that still warms my heart today. Recently, I stumbled upon Paul Hollywood’s gourmet take on chocolate cherry bread, and I knew I had to give it a whirl!
What makes this recipe so special? It’s a delightful blend of rich, dark chocolate and juicy cherries enveloped in a soft, tender dough that practically begs to be sliced. Honestly, it’s better than any store-bought version out there — nothing compares to that homemade goodness. Plus, it’s surprisingly easy to make, which means you don’t need to be a master baker to create something extraordinary.
So, pull up a chair, roll up your sleeves, and let’s dive into this sumptuous recipe together! By the end of this post, you’ll learn the secrets to achieving a perfectly plush chocolate cherry bread that will have your loved ones coming back for seconds (and thirds)!
What Is Paul Hollywood’s Chocolate Cherry Bread?
Paul Hollywood is well-known for his baking prowess, and his chocolate cherry bread is no exception. This artisanal recipe brings together a traditional bread-making approach with a modern twist that showcases the best of both worlds. The idea originated in the heart of Europe, where chocolate and cherries have long been a beloved pairing.
The taste is nothing short of divine: imagine biting into crusty, warm bread and being met with pockets of melted dark chocolate and bursts of tart cherry flavor. The texture is equally satisfying — soft and fluffy with just the right amount of chew. It’s the perfect indulgence for breakfast, an afternoon snack, or even a cozy dessert.
When should you make this bread? Anytime you crave comfort food that also impresses! Whether it’s a casual weekend brunch or a festive family gathering, this bread is a showstopper.
Why You’ll Love This Recipe
Decadent Flavor Combination: The luscious dark chocolate pairs perfectly with the tartness of morello cherries, creating a delicately balanced flavor profile that is utterly mouthwatering. Forget about your plain old loaf; this is bread with a flair!
Cost-Effective Treat: Why buy expensive store-bought desserts when you can whip up this chocolate cherry bread at home? With just a few pantry staples and some cherries from your local grocery store, you’ll save a bundle while impressing your taste buds.
Customizable Ingredients: Feel free to play around with this recipe — think about adding nuts, dried fruits, or even swapping dark chocolate for white chocolate if you’re feeling adventurous! The options are endless.
True Comfort in Baking: The process is straightforward yet rewarding. Kneading the dough and watching it rise fills the kitchen with anticipation and love. Plus, I promise you’ll relish every moment when you take that first warm slice.
Perfect for All Skill Levels: This recipe has a moderate difficulty level, but you don’t need to be an expert baker! With my personal tips and cues, success is just around the corner.
Ingredients
To create this delightful loaf, you’ll need the following ingredients:
- 450-500g strong plain flour (bread flour), plus extra for dusting
- Tip: Invest in high-quality bread flour for better results. I love using King Arthur or Bob’s Red Mill brands!
- 10g salt
- 10g fast-action yeast
- 30ml olive oil
- Alternative: If you want a rich flavor, you could use melted butter instead!
- 320ml cold water (you may need a bit more, but start with this)
- 390g jar of dark sweet cherries, drained (I used a jar of morello from Trader Joe’s)
- 100g dark chocolate chips
- 100g white chocolate chips
Make sure all your ingredients are at room temperature for best results—this is crucial for perfect dough!
Step-by-Step Instructions
Mixing the Dough
- Place 450g of flour into the bowl of your mixer (or a large bowl if kneading by hand) along with the salt, olive oil, and yeast. Remember, Paul recommends keeping the yeast and salt on opposite sides of the bowl!
- Slowly add the cold water while mixing on low speed, gradually increasing to medium. Aim for a pliable dough. You may not use all the water, so start small.
Kneading
- Knead the dough in the mixer for 2-4 minutes, or by hand for 4-7 minutes on a floured surface. You want a sticky dough, so don’t be afraid to add a little extra flour if needed.
Adding Cherries and Chocolate
- Once kneaded, fold in the drained cherries and chocolate chips. This is where the magic happens! Mix gently to ensure they are evenly distributed.
First Rise
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest for 60-90 minutes until it doubles in size.
Shaping
- Once risen, dust your surface again and punch down the dough to release air. Knead briefly before dividing it into two or three pieces — you can shape it into a plait for a beautiful finish.
Second Rise
- Dredge a baking tray with flour (or use parchment paper), lay the shaped dough on it, cover, and allow it to rise for 1 hour.
Baking
- Preheat your oven to 400°F. Bake for 20 minutes, then reduce the heat to 375°F and continue baking for another 20-25 minutes until it reaches an internal temperature of 200°F.
Cooling
- Transfer the loaf to a wire rack to cool. Patience is key here; allow it to cool for at least 30 minutes before slicing to avoid a doughy mess.
Chef’s Tips: Look for a golden crust and make sure to use an instant-read thermometer to check for doneness. Trust me, a perfectly baked loaf will be your reward!
Expert Tips & Tricks
- Storage: Wrap leftover bread in plastic wrap or foil to keep it fresh, or store in an airtight container. It can last for up to 3 days at room temperature or freeze for up to a month!
- Make-Ahead: You can prepare the dough a day in advance and let it rise slowly in the fridge overnight. Just bring it to room temperature before shaping and baking.
- Troubleshooting: If your dough is too wet, sprinkle in more flour gradually. If it’s too dry, a splash of water will help. Baking involves a lot of intuition—trust your instincts!
Serving Suggestions
This chocolate cherry bread is divine on its own, but consider serving it warm with a dollop of cream cheese or mascarpone for an indulgent experience. It also pairs beautifully with coffee or a glass of dessert wine. For special occasions, impress guests by slicing it and presenting it with a fresh fruit platter or homemade chocolate sauce for dipping!
Variations & Substitutions
- Flavor Combos: Try swapping the cherries for dried cranberries and using orange zest for a refreshing touch! Or play with seasonal flavors, like adding spices such as cinnamon in the fall.
- Dietary Needs: Gluten-free flour can be utilized for a gluten-free version, but make sure to adjust the liquid amounts accordingly. You can substitute the chocolate with dairy-free options, too!
Nutrition & Storage Info
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1.5 hours (excluding rising times)
- Yield: About 8 servings
- Estimated Calories: Approximately 290 calories per slice
- Storage: Store at room temperature for 3 days or freeze for up to a month.
FAQ Section
Can I use fresh cherries instead of jarred?
Absolutely! If using fresh cherries, make sure to pit and chop them before adding to the dough.What if my dough doesn’t rise?
Ensure that your yeast is fresh; if it’s too old, it may not activate properly. Warm water is also key to help the yeast grow!Is it possible to make this bread in a bread machine?
Yes! You can use the dough cycle on your bread machine. Just add ingredients in the order recommended by your machine’s manual.How can I tell if my bread is done baking?
The bread should sound hollow when tapped on the bottom, and a thermometer should read at least 200°F internally.Can I make this bread with whole wheat flour?
Yes, but you may need to adjust hydration and kneading times as whole wheat flour absorbs more moisture.How do I keep the bread from getting too dense?
Make sure not to over-knead or compact the dough during the shaping stage to maintain its airy texture.Can this recipe be doubled?
Certainly! Just make sure you have a sufficiently large mixing bowl and baking tray.Can I use chocolate bars instead of chips?
Definitely! Just chop them into small pieces, and you’ll get those lovely melty pockets throughout the bread.Is this bread suitable for freezing?
Yes! Wrap it tightly in plastic and then foil, and it will stay fresh for a month in the freezer.What should I serve with this bread?
Pair it with a summer fruit salad, creamy cheese, or even a scoop of vanilla ice cream for a dessert treat!
Conclusion
Paul Hollywood’s chocolate cherry bread is more than just a recipe; it’s a love letter to baking that evokes memories and indulgence with every bite. I can assure you that trying this recipe will be worth every minute of effort. Your kitchen will turn into a delightful paradise, and your loved ones will be coming back for more!
If you decide to make this bread, please drop a comment with your thoughts or any variations you tried! For more baking inspiration, check out my blog for other delicious recipes that I can’t wait to share with you.
Happy baking!
Chocolate Cherry Bread
Ingredients
Method
- Place 450g of flour into the bowl of your mixer (or a large bowl if kneading by hand) along with the salt, olive oil, and yeast. Keep the yeast and salt on opposite sides of the bowl.
- Slowly add the cold water while mixing on low speed, gradually increasing to medium until you achieve a pliable dough.
- Knead the dough in the mixer for 2-4 minutes, or by hand for 4-7 minutes on a floured surface. Add extra flour if needed to maintain a sticky dough.
- Once kneaded, fold in the drained cherries and chocolate chips gently to ensure even distribution.
- Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rest for 60-90 minutes until it doubles in size.
- Dust your surface with flour, punch down the dough to release air, and knead briefly before dividing it into two or three pieces.
- Shape the dough into a plait for a beautiful finish.
- Dredge a baking tray with flour or use parchment paper, lay the shaped dough on it, cover, and allow it to rise for 1 hour.
- Preheat your oven to 400°F. Bake for 20 minutes, then reduce the heat to 375°F and continue baking for another 20-25 minutes until it reaches an internal temperature of 200°F.
- Transfer the loaf to a wire rack and allow it to cool for at least 30 minutes before slicing to avoid a doughy mess.
