Paul's chocolate and cherry bread

Modified Paul’s Chocolate and Cherry Loaf

Original Recipe courtesy of The Great British Baking Show

This chocolate and cherry loaf recipe is Paul's interpretation of the signature challenge in the Advanced Dough episode of Season 1 of The Great British Baking Show. It is explained in further detail by Paul in Season 1 Masterclass: Part 4.

Ingredients for original bread

·         500g strong plain flour, plus extra for dusting

·         2 tsp salt

·         30ml olive oil

·         10g fast action yeast

·         320ml cold water

·         390g jar black cherries, drained

·         100g plain chocolate chips

·         100g white chocolate chips

Ingredients for modified bread

·         4 cups bread plain flour, plus extra for dusting

·         2 tsp salt

·         6 tbs of olive oil

·         1 tps fast action yeast

·         cold water  as needed

·         2 cips of whole fresh cranberries

·         1 cup plain chocolate chips

Directions

• Put the flour into a bowl with the salt, olive oil and yeast. Slowly add the water and mix by hand until the dough is pliable.

• Tip the dough out onto a lightly floured surface and knead for 4 – 7 minutes. Add the cherries/cranberries to the dough, (you may need to add a little more flour if the mix becomes too sloppy), then add the chocolate chips.

• Mix well, adding a little flour if the dough becomes too soft. Put the dough back in the bowl, cover with plastic and leave to rest for 1 – 1½ hours until doubled in size.

• Lind the baking pan with parchment paper or dredge a baking tray with flour. Shape the dough into a 2 strand plait and place on the baking tray. Dust with flour, place in a large plastic bag and leave to prove for 1 hour.

• Preheat the oven to 400F. Bake the bread for 20 minutes. Reduce the oven temperature to 375F and bake for a further 20-25 mins, then transfer to a wire rack to cool.