Paul Hollywood’s Chocolate Cherry Bread is a delightful twist on traditional bread, wrapping together the rich taste of dark chocolate and the sweet tartness of cherries in a beautifully braided loaf. Perfect for cozy family gatherings or a satisfying treat on a quiet afternoon, this bread will captivate your senses with its inviting aroma and heartwarming flavors. With a simple step-by-step approach, even novice bakers can create this sumptuous bread that’s bound to become a beloved staple in any home.
Ingredients
To create Paul Hollywood’s Chocolate Cherry Bread, you will need the following aromatic ingredients:
- 450-500g of strong plain flour (bread flour): The foundation of your bread, giving it that chewy texture.
- 10g of salt: Enhances the flavors while strengthening the dough.
- 10g of fast-action yeast: Essential for the leavening process, ensuring your bread rises perfectly.
- 30ml of olive oil: Adds a rich, fruity note and contributes to the soft texture.
- 320ml of cold water: Hydrates the flour, creating the dough; adjust as necessary for the right consistency.
- 390g jar of dark sweet cherries, drained: Juicy and flavorful, these cherries add a burst of sweetness.
- 100g of dark chocolate chips: Rich and indulgent, providing that decadent chocolate experience.
- 100g of white chocolate chips: For a creamy contrast that complements the dark chocolate and cherries.
Step-by-Step Directions
To start making this delicious bread, follow these simple steps:
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In the bowl of your mixer or a large bowl, combine 450 grams of the flour, salt, olive oil, and yeast. Ensure the yeast and salt are on opposite sides of the bowl, as Paul suggests to enhance functionality.
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Gradually add the water. Begin with a low mixer setting, increasing to medium as everything starts to blend. You might not need the full amount, so pour slowly. Aim for a dough that is sticky and pliable, possibly adding the remaining flour as needed.
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Knead the dough in the mixer for 2-4 minutes, or by hand for 4-7 minutes on a lightly floured surface until the dough is smooth and homogeneous.
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Incorporate the drained cherries and both types of chocolate chips into the dough, mixing gently. If the dough becomes too wet, feel free to add some flour, keeping it sticky overall.
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Transfer the dough onto a floured surface. Lightly incorporate any remaining flour if needed, and then place the dough back in a bowl. Cover with plastic wrap and let it rest for 60-90 minutes until it has doubled in size.
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Once risen, punch the air out of the dough and knead it for about a minute. Divide the dough into two or three equal portions and shape them into a plait.
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Prepare a baking tray with flour or parchment paper, placing the plaited dough on it. Seal it in a large plastic bag and allow it to rise for an additional hour.
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Preheat your oven to 400°F. After the dough has risen, bake it for 20 minutes, then lower the temperature to 375°F and continue to bake for another 20-25 minutes until it reaches an internal temperature of 200°F.
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Once baked, transfer the bread to a wire rack to cool. Resist the urge to slice into it until it has cooled to at least 85°F (approximately 30 minutes).
Tips & Tricks
To elevate your baking experience, consider the following tips:
- Use high-quality dark chocolate and cherries for the best flavor.
- Ensure your yeast is fresh for optimal rising.
- If you prefer a more intense flavor, increase the quantity of chocolate chips.
- If you find your dough too dry, a little more water can help achieve that perfect consistency.
Serving Suggestions & Pairings
Paul Hollywood’s Chocolate Cherry Bread can be enjoyed in various ways:
- Serve it warm, drizzled with a bit of honey or a dust of powdered sugar.
- Pair it with a scoop of vanilla or cherry ice cream for a delightful dessert experience.
- Enjoy it with a hot cup of coffee or tea for a comforting afternoon snack.
- It makes an exquisite addition to a brunch spread, alongside cheeses and fresh fruits.
Nutritional Information
For each slice of Paul Hollywood’s Chocolate Cherry Bread, expect approximate nutritional values:
- Calories: 250
- Carbohydrates: 32g
- Protein: 6g
- Fats: 10g
- Dietary Fiber: 2g
Maintaining balance is key; while this bread is a treat, pairing it with a healthy spread can keep it well-rounded.
Storing Tips & Variations
To maintain the freshness of your Chocolate Cherry Bread:
- Store any leftovers in an airtight container at room temperature for up to two days.
- For longer storage, refrigerate. You can also freeze slices in a freezer-safe bag for up to three months. When ready to enjoy, simply thaw and warm up in the oven.
- To create variations, consider adding nuts for texture or using different types of chocolate to suit your palate.
Conclusion
Paul Hollywood’s Chocolate Cherry Bread is more than just a treat; it is a heartwarming experience bursting with flavor and nostalgia. Whether you’re serving it to loved ones or indulging privately, this delectable loaf promises satisfaction and joy. Don’t hesitate to try this recipe, and share your experience, as it may become a cherished delight in your home.
FAQs
1. Can I use fresh cherries instead of jarred cherries?
Yes, you can use fresh cherries. Just make sure to pit and chop them before incorporating them into the dough.
2. What can I substitute if I don’t have dark chocolate chips?
If you prefer, you can use milk chocolate chips or simply increase the amount of white chocolate chips for a sweeter taste.
3. How can I tell when the bread is fully baked?
Using an instant-read thermometer is the best method. The internal temperature should reach 200°F for optimum results.
4. Can I add more ingredients like nuts or spices?
Absolutely! Feel free to experiment with nuts like walnuts or spices such as cinnamon to add your unique touch.
5. What can I do if my dough isn’t rising properly?
Ensure your yeast is fresh and that the dough is in a warm, draft-free location to help it rise effectively. If it’s too cold, letting it rise in an oven set to its lowest temperature can help.
Paul Hollywood’s Chocolate Cherry Bread
Ingredients
Method
- In a large bowl, combine 450 grams of the flour, salt, olive oil, and yeast. Ensure the yeast and salt are on opposite sides of the bowl.
- Gradually add the cold water, starting with a low mixer setting and increasing to medium as everything blends. Aim for a sticky and pliable dough.
- Knead the dough in the mixer for 2-4 minutes or by hand for 4-7 minutes on a floured surface until smooth.
- Gently incorporate the drained cherries and both types of chocolate chips into the dough, mixing gently.
- If the dough becomes too wet, add some flour to keep it sticky overall.
- Transfer the dough to a floured surface, add remaining flour if needed, and place it in a bowl. Cover and let it rest for 60-90 minutes until doubled.
- Once risen, punch the dough to release air and knead for about a minute. Divide it into two or three equal portions and shape them into a plait.
- Prepare a baking tray with flour or parchment paper, and place the plaited dough on it. Seal in a bag and let it rise for an additional hour.
- Preheat your oven to 400°F. After rising, bake for 20 minutes, then lower the temperature to 375°F and bake for another 20-25 minutes until it reaches 200°F internally.
- Once baked, transfer the bread to a wire rack to cool for at least 30 minutes before slicing.
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